#1Snack attack: Spinach and Ricotta Mini Muffins

5 Mar

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

1/4cup soymilk

2tbsp olive oil

1 egg


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? 🙂


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