Mama Zuquinis Muffin Di Verdura (Vegetable Muffins)

"These easy to make Italian muffins work as a snack or for brunch. Served at a local Italian restaurant. You would never know you were eating healthy. For best flavor, use provolone cheese from Italy."
 
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Ready In:
1hr
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Preheat the oven to 350°F Butter and flour a 12-cup muffin pan and place on a baking sheet.
  • Melt 1 tablespoon of the butter in a large skillet over medium-low heat. Add the spinach, shallot and 1 teaspoon salt. Cook, stirring, until the spinach is wilted, about 7 minutes. Transfer to a blender and purée until smooth.
  • In a large mixing bowl, combine the remaining 8 tablespoons butter, eggs, cheese, milk, ¼ teaspoon salt, and puréed spinach. Stir with a spoon until smooth.
  • In another bowl, whisk together the flour and baking powder then add to the wet ingredients and stir just to combine (the batter will be somewhat dense).
  • Divide the batter between the muffin cups and bake, rotating the pan halfway through, until a tester inserted comes out clean, 15 to 20 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

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