Ricotta And Spinach (Recipe)

INGREDIENTS
150 gr. defrosted spinach, squeezed
200 gr. self raising flour
1 tsp. baking powder
100 ml. buttermilk
175 gr. ricotta
2 eggs
125 gr. parmesan cheese, grated
100 ml. vegetable oil

METHOD Serves: 12
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s