As I mentioned in the previous post, I am currently trialing a few healthy snacks recipes. And here is my first recipe to share! A spinach and ricotta mini-muffin!
This recipe is nothing like I expected. It is more than I expected! 🙂
It’s spinach-y sweet and chees-y salty (excuse my description ;p)
I have modified the original recipe (from Taste website), and successfully made it low in fat and calories, without compromising the taste of course!
Spinach and Ricotta mini-muffins
makes 32 flat mini muffins or 28 overfilled mini muffins
1 1/2cup self raising flour (optional-wholemeal)
1tsp baking powder
2tbsp raw sugar
100-150g frozen spinach, defrosted
1/2cup extra light ricotta cheese
1/4cup low fat plain yoghurt
2tbsp olive oil
1) Preheat the oven at 180C. Grease the mini muffin pans with margarine or oil spray.
2) Sift flour+baking powder+sugar together. Add spinach and cheese. Stir until they are combined.
3) In another bowl, whisk milk, oil and egg until they are well-blended. Pour this into the spinach mixture. Mix them well.
4) Pour them into the mini muffin pans. Bake for 12-15mins.
5) Enjoy with a smile 🙂
Nutritionally speaking, one spinach and ricotta mini muffin contains 187kJ, 2g total fat, 0.5g saturated fat, 5.2g CHO (1/2 CHO exchange), 1.5g protein and 57mg sodium. It is low in fat and sugar. Also suitable for vegetarian.
Why don’t you give it a go? 🙂