Spinach, Potato & Cheese Muffins

Light, savory, and veggie-packed muffins with golden sautéed potatoes, fresh spinach, creamy ricotta, and gooey cheese. These flourless muffins are perfect for snacks, meal prep, or a light meal.

Ingredients (Makes about 10–12 muffins)

Base:

• 3 medium English potatoes (peeled and diced)

• 2 eggs

• 1 onion, finely chopped

• 130 g fresh spinach, chopped (about 2 packed cups)

• 150 g creamy ricotta or cream cheese

• 3 tablespoons cornstarch (e.g., Maizena)

• 100 g grated mozzarella (or other cheese you prefer)

Seasonings:

• Salt, to taste

• Black pepper, to taste

• Paprika, to taste

• Dried fine herbs (e.g., thyme, oregano, basil), optional

• Oil for sautéing and greasing pans

Instructions

1. Prep and sauté the potatoes

• Peel the potatoes and dice them into small cubes.

• Heat a non-stick pan with a splash of oil over medium heat.

• Add the potatoes and sauté until they begin to soften and turn golden.

• Season with salt, fine herbs, and pepper to taste.

• Stir occasionally and cook until the cubes are golden and tender (about 10 minutes), then transfer to a large bowl to cool slightly.

2. Prepare the spinach and onion mixture

• In the same pan, add a small drizzle of oil and sauté the chopped onion until soft and translucent.

• Add the chopped spinach, sprinkle in paprika and a little salt, then cook for 2–3 minutes until the spinach wilts and the moisture evaporates.

• Add this mixture to the bowl with the potatoes.

3. Mix the muffin batter

• In a separate bowl, beat the eggs with a pinch of salt and black pepper until well combined.

• Add the beaten eggs, ricotta (or cream cheese), and cornstarch to the potato-spinach mixture.

• Stir everything together until fully combined and evenly coated.

4. Fill and bake

• Preheat your oven to 200°C (390°F).

• Lightly grease muffin tins or silicone molds.

• Spoon the mixture into each cavity, filling them about ¾ full.

• Bake for 15 minutes, or until set and lightly golden on top.

5. Add cheese and finish baking

• Remove the muffins briefly, sprinkle grated mozzarella on top of each.

• Return to the oven for another 5–10 minutes, or until the cheese is melted and golden brown.

6. Cool & Serve

• Let cool for a few minutes before unmolding.

• Serve warm, at room temperature, or even chilled.

⏱ Time Overview

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: ~45 minutes

Tips & Variations

• Make it gluten-free: This recipe is naturally gluten-free thanks to cornstarch — no flour needed!

• Cheese swaps: Try cheddar, feta, gouda, or parmesan for different flavor profiles.

• Add-ins: Finely chopped red bell pepper, cooked mushrooms, or grated zucchini make excellent additions.

• Make-ahead friendly: These muffins refrigerate well for up to 3–4 days and can be frozen for up to 2 months.

• Reheating: Warm in the oven or microwave for a quick snack or side dish.

️ Serving Suggestions

• Serve with a green salad or soup for a light lunch.

• Pack in lunchboxes for kids and adults.

• Offer as a party appetizer, brunch bite, or vegetarian potluck option.

• Enjoy with a dollop of sour cream or Greek yogurt on the side.

Nutrition (Approx. per muffin)

(Based on ricotta and mozzarella)

• Calories: ~120

• Protein: 5g

• Carbs: 12g

• Fat: 6g

• Fiber: 1g