Spinach and Ricotta Cakes (Easy Muffin Style)

A community recipe by Renske

Not tested or verified by Nigella.com

Introduction

These savoury cakes look like green-yellow marbles muffins and make a excellent sidedish to impress, while the effort is soooo little. This recipe makes 10 large or 24 little cakes.

Ingredients

Serves: 12

Metric Cups

150 grams spinach (frozen, defrosted then squeezed)
200 grams self-raising flour
1 teaspoon baking powder
100 millilitres buttermilk
175 grams ricotta cheese
2 eggs
125 grams Parmesan cheese (grated)
100 millilitres vegetable oil

5⅓ ounces spinach (frozen, defrosted then squeezed)
7 ounces self-rising flour
1 teaspoon baking powder
4 fluid ounces buttermilk
6⅙ ounces ricotta cheese
2 eggs
4⅖ ounces Parmesan cheese (grated)
4 fluid ounces vegetable oil

Method

Spinach and Ricotta Cakes (Easy Muffin Style) is a community recipe submitted by Renske and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven on 180C, grease a muffin tin.

Mix the selfraising flour and, baking powder with the buttermilk, ricotta and eggs.

Add the oil, the spinach and half the amount of cheese. Fill the muffin tin with the mix (a little under the edge), top with the rest of the cheese and bake them in the middle of the oven for 35 minutes (the little ones for 25 minutes) till golden. That's it.

Preheat the oven on 180C, grease a muffin tin.

Mix the selfraising flour and, baking powder with the buttermilk, ricotta and eggs.