Muffins with spinach, broccoli and Adyghe cheese
6 servings
45 minutes
Spinach, broccoli, and Adyghe cheese muffins are a true symphony of flavors and benefits. Light and airy, they combine the rich creamy taste of Adyghe cheese with the delicate freshness of broccoli and spinach. This recipe is perfect for breakfast or a snack, providing energy and vitamins. European cuisine is known for its experiments with dough, and these muffins are a bright example of that. The added cheddar gives the dish a spicy note while spices deepen the flavor. Cherry tomatoes inside are an unexpected yet harmonious addition; they bake slightly to create a juicy texture. These muffins can be served as a standalone dish or as a side to a light salad. Serving them warm reveals the full palette of flavors. Easy to prepare and unusual in presentation – they will captivate any gourmet.
1
We break the broccoli into florets (large ones - separate) and blanch. For this, we throw the florets into boiling water and cook for 5 minutes, then we dip the broccoli into cold water. After that, we drain the water.
- Broccoli: 200 g
2
Wash the spinach, remove the stems, and blanch in boiling water. Drain and blend with half a liter of milk.
- Spinach: 150 g
- Milk: 100 ml
3
Sift the flour with the baking powder. Pass the Adyghe cheese through a sieve.
- Wheat flour: 5 tablespoon
- Baking powder (raising agent): 10 g
- Adyghe cheese: 150 g
4
Beat the eggs with the remaining half of the milk.
- Chicken egg: 3 pieces
- Milk: 100 ml
5
Continuing to whisk, we add olive oil.
- Olive oil: 2 tablespoons
6
Stirring, we add flour with baking powder and grated cheese.
- Wheat flour: 5 tablespoon
- Baking powder (raising agent): 10 g
- Adyghe cheese: 150 g
7
Add grated cheddar and spices. Mix in the broccoli.
- Cheddar cheese: 100 g
- Ground black pepper: to taste
- Salt: to taste
- Curry powder: pinch
- Asafoetida (hing): pinch
- Broccoli: 200 g
8
Grease 12 medium muffin molds with olive oil, fill them with batter up to 3/4. Insert a cherry in the center of each muffin.
- Olive oil: 2 tablespoons
- Cherry tomatoes: 12 pieces
9
Bake for 30 minutes at 180 degrees. Optionally, sprinkle the muffins with grated cheddar or parmesan 5 minutes before they are done.
- Cheddar cheese: 100 g
