Instructions:
- Prepare the wet ingredients:
- In a large bowl, add 375g of ricotta cheese.
- Crumble a block of soft Danish feta cheese (about 200g).
- Add 1/3 to 1/2 cup of finely grated Parmesan cheese.
- Slice 1 medium onion and add it to the mixture.
- Add 2 eggs, 1/4 cup of light olive oil, and 1/2 cup of milk.
- Add two large handfuls of spinach and mix everything well.
- Add the dry ingredients:
- For gluten-free muffins, use 2 cups of buckwheat flour. Otherwise, you can use regular flour.
- Add 4 teaspoons of baking powder (2 teaspoons for each cup of flour).
- Mix the dry ingredients into the wet mixture until the consistency is thick but not too runny. Adjust with more flour or milk if needed.
- Prepare the muffin tray:
- Lightly grease a non-stick muffin tin with spray.
- Wet your hands and scoop the muffin mixture into the tray, filling each cup.
- Baking:
- Preheat the oven to 220°C (400°F) and place the muffins inside.
- Immediately reduce the temperature to 180°C (350°F) and bake for 20-30 minutes, or until the muffins spring back when touched.
- Serving:
- Let the muffins cool slightly before removing them from the tray.
- Split one open to check the texture and enjoy with butter and tomato relish (or mustard pickles for a twist!).
Enjoy your light and moist savory muffins!