Category: St. Patrick’s Day

Spinach Ricotta Frittata Muffins

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Just the act of baking Frittata Muffins makes you feel like you are hosting a lavish brunch, even if you’re not. The epitome of a homey, picturesque Sunday brunch, the smell they create in your kitchen is not just inviting, rather, intoxicating.

This recipe involves minimal steps. Each Spinach Ricotta Frittata Muffin makes a no-mess meal that packs perfectly into any superhero lunchbox or more mature version. Dense with protein from the ricotta/spinach duet, these muffins are dainty and loaded with flavor. Although they do not contain butter, their golden edges are crisp and fried-like. Frittata Muffins are delicious right out of the oven, at room temperature, and even cold. They work well for breakfast, lunch, snacks, and dinner.

Now, go plan your next brunch or make a triple batch for grab-and-go!



Spinach Ricotta Frittata Muffins (makes 12)

4 large eggs
1 cup ricotta cheese (low far or full fat)
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 cup spinach, chopped (*or one 10oz box frozen chopped spinach)
1/4 tsp salt
onion powder (to taste)
garlic powder (to taste)

1. Heat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. *Thaw spinach in microwave and squeeze out extra juice.
3. In a large mixing bowl, whisk eggs and stir in ricotta, mozzarella, and Parmesan cheeses.
4. Stir in spinach, salt, onion powder, and garlic powder.
5. Use an ice cream scoop to spoon mixture into muffin cups.
6. Bake for 20 to 25 minutes or until muffins are set and golden on top.

**Can be stored in the refrigerator for up to 1 week or in the freezer for 2-3 months.

Shamrock S’more Muffins

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Ooey, gooey, and GREEN in honor of Saint Patrick’s Day, you’ll adore this batch so much you’ll want s’more. This fun twist on a classic dessert is like finding a pot of edible gold.

S’mores (the Girl Scout concoction of roasted marshmallow with melted chocolate sandwiched between two pieces of graham crackers) is one part of camping you can re-create in your kitchen without the packing, unpacking, and mosquitos.

Still gooey, these are less messy and more contained than the classic sticky sandwich. If you like mint, you can use Andes Chocolate Mint Candy. The graham cracker crust is sweet like caramel. The melted chocolate forms a perfect pocket for the soft, gushy marshmallow, and the hardened chocolate on top is perfection.

These muffins are the next best thing if you cannot make them by the campfire, in green, for St. Patrick’s Day.

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Shamrock S’more Muffins (makes 12)

1 ½ cups graham crackers, finely crushed (12 full sheets or 24 square crackers)
3/4 cup powdered sugar
1 cup and 2 tablespoons unsalted butter, melted
1 (4.4 oz) extra large milk chocolate bar, broken into rectangles (or 12 miniature milk chocolate bars or 1 xx oz package of Andes Mint Chocolate Candies)
12 large green marshmallows

Topping:
1 (4.4 oz) extra large milk chocolate bar, broken into rectangles

1. Preheat oven to 350°F. Grease muffin pan with cooking spray.
2. In a medium-size mixing bowl, combine graham cracker crumbs, powdered sugar and butter.
3. Evenly divide crumb mixture into each cup of a 12-cup muffin pan. Use your finger to press an indent into the center of each muffin cup.
4. Bake 7-10 minutes or until edges are bubbling. Pull out and immediately place one mini chocolate bar on each cup.
5. Place one marshmallow vertically in the center of each muffin and push it into the melted chocolate/graham cracker crust.
6. Return muffin pan to oven for 1-2 minutes or until marshmallows are slightly softened.
7. Place muffin pan on a cooling rack for 15 minutes before carefully removing cups from pan. After 5 minutes, gently press marshmallows to flatten them slightly.
8. Transfer muffins to cool completely on wire rack.
9. To prepare topping: place milk chocolate in a small bowl. Microwave on high for 1 minute-1 1/2 minutes or until melted and smooth, stirring every 30 seconds.
10. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.

*Notes:
Store the cups in a single layer in an airtight container for up to one week.
Freezing is not recommended.

Spinach Ricotta Frittata Muffins

Muffin Mama1 Comment

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These spinach ricotta frittata muffins are the most go-to of my muffin repertoire. Muffinizing frittata is effortless and involves minimal steps. Each of these is a no-mess meal that requires not a single fork. Serving them for company is impressive, and they fit perfectly into school lunch boxes.

Dense with protein from the ricotta/spinach duet, these muffins are dainty but strong and full of flavor. Although they do not contain butter, their golden edges seem to hint of butter. They are delicious, right out of the oven, at room temperature, and even cold.

These muffins bring memories of Sunday brunch, but also work well for breakfast, lunch, snacks, and dinner.

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Spinach Ricotta Frittata Muffins (makes 12)

4 large eggs
1 cup ricotta cheese (low far or full fat)
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 cup (or one 10oz box) frozen chopped spinach
1/4 tsp salt
onion powder (to taste)
garlic powder (to taste)

1. Heat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. Thaw spinach in microwave and squeeze out extra juice.
3. In a large mixing bowl, whisk eggs and stir in ricotta, mozzarella, and Parmesan cheeses.
4. Stir in spinach, salt, onion powder, and garlic powder.
5. Use an ice cream scoop to spoon mixture into muffin cups.
6. Bake for 20 to 25 minutes or until muffins are set and golden on top.

Green Monster Smoothie Muffins

Muffin Mama2 Comments

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My kids won’t touch spinach, but in a muffin, anything goes. I personally never got into the smoothie rage. I don’t like drinking my food and my kids are scared of monsters.

These super green muffins are sweet-like-cake and packed with protein and vegetables. Plus, calling anything “monster” piques a child’s interest.

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Green Monster Smoothie Muffins (makes 12)

3 ripe bananas
2 cups baby spinach
1 6oz container greek yogurt
1 Tbsp peanut butter
1 Tbsp honey
¾ cups flour
6 Tbsp sugar
1 egg
1/8 cup canola oil
½ tsp baking soda
½ tsp cinnamon
1/8 tsp salt

1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a blender, puree the bananas, spinach, yogurt, peanut butter and honey.
3. In a medium bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
4. Pour the smoothie mixture into the dry ingredients and mix well.
5. Spoon batter into prepared muffin cups.
6. Bake for 20 minutes, or until a knife comes out clean.
7. Allow muffins to cool before removing them from the pan.