Muffins with Spinach, Broccoli, and Adyghe Cheese
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Muffins with Spinach, Broccoli, and Adyghe Cheese
Ingredients
- Chicken Egg - 3 pieces
- Adyghe cheese - 5.3 oz
- Cheshire Cheese - 3.5 oz
- Wheat Flour - 5 tablespoons
- Broccoli - 7.1 oz
- Milk - 3 fl oz
- Marinated cherries - 12 pieces
- Olive Oil - 2 tablespoons
- Ground Black Pepper - to taste
- Salt - to taste
- Curry - a pinch
- Asafetida - a pinch
- Baking Powder - 0.4 oz
- Spinach - 5.3 oz
Step by Step guide
Step 1
Break the broccoli into florets (large ones should be divided) and blanch. To do this, place the florets in boiling water and cook for 5 minutes, then plunge the broccoli into cold water. After that, drain the water.
Step 2
Wash the spinach, remove the stems, and scald with boiling water. Let it drain and blend with half of the milk.
Step 3
Sift the flour with the baking powder. Pass the Adyghe cheese through a sieve.
Step 4
Beat the eggs with the remaining half of the milk.
Step 5
While continuing to beat, add the olive oil.
Step 6
Stir in the flour with the baking powder and the sieved cheese.
Step 7
Add the grated cheddar and spices. Fold in the broccoli.
Step 8
Grease 12 medium muffin cups with olive oil, filling them 3/4 full with the batter. Insert a cherry tomato into the center of each muffin.
Step 9
Bake for 30 minutes at 356°F. Optionally, sprinkle grated cheddar or parmesan on top 5 minutes before they are done.
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