Mama Zuquinis Muffin Di Verdura (Vegetable Muffins)

Name: Mama Zuquinis Muffin Di Verdura (Vegetable Muffins)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tablespoons unsalted butter, room temperature, plus more for pan; 12 lb spinach, tough ends trimmed; 1 medium shallot, chopped; salt, to taste; 2 large eggs, lightly beaten; 1 ounce italian provolone cheese, shredded; ½ cup whole milk; 2 cups unbleached all-purpose flour; 2 tablespoons unbleached all-purpose flour, plus more for dusting; 2 teaspoons baking powder

Servings: persons

1
Preheat the oven to 350F Butter and flour a 12-cup muffin pan and place on a baking sheet.
2
Melt 1 tablespoon of the butter in a large skillet over medium-low heat.
3
Add the spinach, shallot and 1 teaspoon salt.
4
Cook, stirring, until the spinach is wilted, about 7 minutes.
5
Transfer to a blender and puree until smooth.
6
In a large mixing bowl, combine the remaining 8 tablespoons butter, eggs, cheese, milk, 1/4 teaspoon salt, and pureed spinach.
7
Stir with a spoon until smooth.
8
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).
9
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.
10
Transfer to a wire rack to cool.
11
Serve warm or at room temperature.

906

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 tablespoons unsalted butter, room temperature, plus more for pan, 12 lb spinach, tough ends trimmed, 1 medium shallot, chopped, salt, to taste, and more.

Yes, Mama Zuquinis Muffin Di Verdura (Vegetable Muffins) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!