SPINACH & RICOTTA MUFFINS

MAKES: 9 LARGE MUFFINS PREP / COOK TIME: 15 min. / 20 min. VEGETARIAN / NUT-FREE These fluffy, light, and zesty muffins are great for picnics, light lunches, and snacks. They are full of vitamin C. Serve with a zesty green salad. INGREDIENTS • 6½ cups (200g) baby spinach, roughly chopped• 1 red chilli, seeded & chopped• Finely grated zest of 1 lemon• 1 cup (250mL) milk• 5 tablespoons (70mL) olive oil• 3 large eggs• 3⅓ cups (400g) spelt flour• 2 teaspoons baking powder• salt & pepper• ½ cup (125g) ricotta METHOD 1. Preheat the oven to 180°C. Line two jumbo muffin pans with 9 paper liners.2. Place the spinach in a large bowl with the chopped chilli and lemon zest.3. In another bowl, whisk together the milk and olive oil, then whisk in the eggs, one…

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Good Organic Gardening (Digital) - 1 Issue, 15.1

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