I was inspired by a friend, Elana, several years ago to find more creative ways to make vegetables for my little eater who was probably about 1.5 then. The name makes it sound a good deal more playful and interesting to a toddler. This recipe has inspired me to create others similar and for no other reason than it is soo simple and literally takes less than 5 minutes to mix all the ingredients. I have used it as an appetizer. It tastes just like a crustless Spanikopita.
Gluten-Free Spinach Muffins
Serving Size: about 24 mini-muffins
– 1 egg
– 1 box of 10 oz frozen spinach (or more) or any other veggie. (If using fresh veggies, make sure you steam them for about 3 minutes first).
– 1/2 16 oz. container of cottage cheese (can substitute ricotta)
– 1 cup of shredded cheese (I use cheddar, but any kind is fine)
– 1/2 tsp salt or to taste
– 1/2 tsp pepper or to taste
– mini-muffin tin (you can use a bigger one, but I don’t know how many it will make)
– cooking spray
– mixing spoon
1. Preheat oven to 350.
2. Grease muffin pan REALLY well. Because there is cheese in this, it sticks. I’ve tried using muffin liners, but the cheese sticks to those, too, and makes them difficult to eat.
3. Mix all the above ingredients together. (I often don’t measure and just eyeball everything).
4. Spoon batter into muffin tins.
5. Cook for about 20-25 minutes, until the edges start to lightly brown.