Recipe for Cheesy Spinach and Zucchini Muffins – a fantastic breakfast or lunch treat

2 tablespoons olive oil
300g young or baby spinach, finely chopped
5 small to medium sized zucchini (200g), grated
pinch of nutmeg
zest of half a lemon
salt and pepper, to taste
6 eggs
1 teaspoon wholegrain mustard
2 tablespoons cream cheese, at room temperature
1/2 cup mozzarella, grated
1/2 cup parmesan, finely grated
100g feta, roughly crumbed
a handful of pine nuts

How to
Heat the olive oil in a large based pan. Add the spinach and wilt down. This should only take several minutes. Now add the grated zucchini and cook for several more minutes until the water is completely evaporated. Season with nutmeg, lemon zest, salt and black pepper. Set the spinach mixture aside to cool slightly.

In a large bowl, whisk together the eggs, wholegrain mustard and cream cheese. Stir through the mozzarella, parmesan and feta cheese. Add the spinach and zucchini to the egg mixture and fold through.

Preheat the oven to 180º C. Spray a 12 – hole non-stick muffin tin with cooking spray or line with paper cases. Divide the spinach mixture equally into each muffin cup. Scatter over the pine nuts and bake for 25 minutes until golden and puffed. I usually place the tray under the grill for 2 minutes to brown the muffin tops. Allow to cool for several minutes in the muffin tin before un-moulding. Serve warm or at room temperature.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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