Low Carb Spinach and Ricotta Muffins: (makes 20)
- 400 gr ricotta cheese
- 150 gr spinach
- 100 gr feta
- 50 gr parmazan cheese, grated
- 8 eggs
- 4 spring onions, chopped
- 1 tbsp olive oil
- 1 tsp oregano
- 1 tsp paprika powder
Pre heat the oven to 180 degrees. Bake the spinach in the oil and leave it to drain in a colander. Make sure the spinach is well drained.
Mix the 3 cheeses together. Beat the eggs and mix in the 3 cheeses and spinach. Also add the spring onions and spices to the batter. Grease your muffin tin. This isn't needed with you use a silicone mold like I do. Bake the muffins for about 20-35 minutes. Start to check your muffins at 20 minutes. This really depends on your oven. Ours took even 40. They are done when they are risen and nicely golden brown.