Spinach Ricotta Frittata Muffins

Just the act of baking Frittata Muffins makes you feel like you are hosting a lavish brunch, even if you aren’t (for now)…

This recipe involves minimal steps. Each Spinach Ricotta Frittata Muffin makes a no-mess meal that fits perfectly into school lunch boxes (note for future). 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 are crisp and fried-like. They are delicious, right out of the oven, at room temperature, and even cold.

I recently learned the right way to crack an egg, thanks to Key Lime Lexi. Her technique was so much fun to practice for this batch. Lexi’s new cooking series highlights engaging projects, fun for families to do together at home. Her site provides a wealth of information, from delicious recipes to know-how tips in the kitchen.

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



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.

 

 

Chocolate Ricotta Muffins

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These muffins are packed with protein and taste like smooth, creamy, cheesecake. Serve for breakfast, dessert, or after-school snack. My kids love the rich chocolate flavor, and I love the wholesomeness of the ricotta and milk.

Note: For best results, use whole milk ricotta, but lowfat also works well. You can substitute canola oil for some or all of the butter.

Chocolate Ricotta Muffins (makes 18)

1 cup ricotta cheese
2 large eggs
1 1/3 cup milk
1 Tbsp vanilla extract
4 Tbsp unsalted butter, melted and cooled OR 1/4 cup canola oil
2 cups all-purpose flour
1 1/4 cups granulated white sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup cocoa powder, sifted
1 1/2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees. Grease muffin pans with cooking spray or line with paper liners.
2. In a medium sized bowl, whisk ricotta cheese and then add eggs, one at a time, beating well after each addition. Add milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.
3. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cocoa powder.
4. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in chocolate chips. (Do not over mix this batter or the muffins will be tough when baked.)
5. Divide the batter amongst the 18 muffin cups using two spoons or an ice cream scoop.
6. Bake for 25 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
7. Remove from oven and place on a wire rack to cool.

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Spinach Ricotta Frittata Muffins

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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.

Spinach and Ricotta Turkey Meatloaf Muffins

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This meatloaf muffin is the perfect spin-off of a culinary classic, which many children despised during the early twentieth century.

The muffin is densely packed with wholesome protein and vegetable, but it does not feel or taste heavy. The filling makes it moist, with creamy ricotta cheese in every bite. The confetti-looking pieces of speckled spinach add pizazz.

The ricotta/spinach combination works perfectly. Consider the two an inspired duo, helped along by the saltiness of Parmesan and good old-fashioned salt and pepper. The muffins stand alone beautifully and can be served with salad or a side of baked fries. The topping is optional for those who like marinara.

If meatloaf is on your menu this week, try this lighter version. If you intend to serve leftovers, omit the mozzarella on top because it does not reheat as well as the rest of the ingredients.

This recipe is great to make with beef or a mix of turkey and beef.

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Spinach and Ricotta Turkey Meatloaf Muffins (makes 12)

1 Lb ground turkey
10 oz. frozen spinach, thawed and squeezed dry
1 cup ricotta cheese
1 cup Parmesan cheese, grated
1 egg, beaten
½ cup seasoned breadcrumbs (or 14 Ritz crackers, crushed)
½ tsp salt
¼ tsp black pepper

Topping (optional)

1/2 cup marinara sauce
1/3 cup mozzarella cheese, shredded

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine and mix thoroughly with hands the turkey, spinach, ricotta cheese, Parmesan cheese, egg, breadcrumbs, salt, and pepper.
3. Distribute turkey mixture into the muffin-pan cups and press with back of spoon.
4. Spoon the marinara evenly over muffin cups. (optional)
5. Sprinkle mozzarella over marinara (optional).
6. Bake for 30 to 35 minutes.

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Lemon Ricotta Muffins

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A wonderful way to start the day, these refreshing lemony ricotta muffins look fancy and taste delicious. Without the lemon, this recipe makes a great ricotta muffin. The almonds on top look great and add even more protein.

*Note: Omit almonds for young children.

Lemon Ricotta Muffins (makes 12)

2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar (plus more for sprinkling)
1 stick unsalted butter (1/2 cup), melted and cooled to room temperature
1 cup whole milk ricotta cheese
1 Tbsp lemon zest, finely grated (from 2 lemons)
1 egg
1 Tbsp lemon juice
1/2 tsp almond extract
1/3 cup sliced almonds

1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream together the butter and sugar until light and fluffy. Beat in the ricotta cheese and lemon zest. Add the egg, lemon juice, and almond extract.
4. Add the flour mixture to the ricotta mixture and stir until just blended. This is a thick batter.
5. Using and ice cream scooper, divide the batter into the prepared muffin cups. Sprinkle the almonds and extra sugar on top. Prod almonds into batter, slightly.
6. Bake for 20 minutes or until the muffins are a pale golden color.