I saved so many egg yolks from last week’s meringue buttercream and have been thinking how to use them. Then this bag of spinach also came and so I thought of combining them together to create something delicious.
Sharing you the below recipe and I hope that you will like it too. See my Notes for helpful tips and ideas. This recipe makes about 6-8 muffins.
- bunch of fresh spinach, approximately a kilo, washed
- 5 whole eggs
- 1 piece medium-sized tomato, diced
- 80 grams cream cheese
- 50 grams grated Parmesan cheese
- salt and ground pepper to taste
- Blanch the spinach in a boiling and salted water for about 2 minutes then drain completely.
- In a mixing bow, combine the spinach and the rest of the ingredients. Mix until well incorporated.
- Using a spoon and fork or your clean hand, divide the batter into your prepared muffin pan. Using a spoon, scoop the remaining liquid and fill each muffin cups. Bake for 20 minutes at 170 degrees. Best eaten when warm. Enjoy! 🙂
- I wasn’t using any specific measurement on this recipe. Feel free to experiment as well! 🙂
- I was using six (6) egg yolks on the muffins I made but you can use five (5) whole eggs.
- I think I used about a kilo of spinach on this recipe. Sorry, I was just using the whole bag that was given to us.
- Alugbati is a good option in making this or even kangkong. You may also use other type of cheese whichever is available.
- When blanching the spinach, make sure that the water is rapidly boiling before putting in the leaves. You can add about a teaspoon of salt in the water before boiling. Depending on the quality of your spinach, adjust the blanching time accordingly. I was using spinach leaves that were almost the size of my palm.
- Lightly grease your muffin pan with vegetable oil or butter to avoid the muffins from sticking.
- Prior baking, fill those vacant muffin cups with water to avoid any damage to your pan.
Did you also make this recipe?
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