What do you do when you have a box of fantastic fresh goat cheese ready to be eaten with some nice bread and it accidentally falls from the top rack of the fridge and spills out on the floor? Well, it is a sin to throw it away. That’s exactly what I thought looking at the floor last Monday morning when everything was going very well, apart from this small accident.
I’ve never been a big fan of goat cheese (not to say that I don’t like it at all when it smells too much) but this one was so nice and fresh, with only a little hint of not-cow-milk… it was just wonderful (we tasted it on the producers’ market where we bought it). I was really sorry.
But if you already got the lemons you better make a lemonade out of them. Thinking that way I decided to bake some muffins (I haven’t baked muffins for so long time now!). They turned out to be quite nice, even though the cheese taste was a bit lost into the rest of the ingredients. This was because it actually didn’t really smell much like goat cheese.
If you like regular goat cheese (feta type) you can use it to make these muffins. If you dislike the smell, make them with cow milk ricotta or cottage cheese. In any case they will be very nice. I ate most of them by myself and I didn’t regret it.
This recipe made me realize that the most part of the salty recipes in my blog contain the combination cheese and spinach. Obviously this happened because I love cheese and spinach so much that I can eat them every day. I apologize to everyone who is bored with these ingredients and I promise not to post another recipe with them in the next six weeks months.
1 ½ cups flour
200 g plain yogurt
100 g baby spinach, chopped
1 teaspoon baking powder
½ teaspoon baking soda
200 g ricotta (or cottage cheese)
50 g butter, melted.
50 g parmigiano, grated
sesame for topping
Preheat oven to 190°C. Line a muffin tin with paper cases.
Combine yogurt and baking soda and set aside for 5 minutes.
Stir the eggs and add in the yogurt. Keep whisking and add the melted butter.
Combine flour and baking powder and gradually add them to the mixture, whisking continuously until the batter becomes homogeneous. Fold in ricotta, spinach leaves and parmigiano until incorporated.
Spoon the batter into the muffin cases filling them around ⅔ full. Sprinkle with sesame on top. Bake until a toothpick inserted in the center comes out clean and the muffins turn golden brown. Cool them on a rack for half an hour before serving.
Keep the muffins up to 4 days in an airtight container or covered with cling film. They can stay in room temperature or in the fridge.