Spinach- Parmigiano Reggiano Muffins

Need a quick hit of protein? These muffins are the perfect way to start your day or to get your energy up mid-afternoon. Parmigiano Reggiano is packed with protein and, when paired with spinach, will give you the strength you need to tackle the day. The recipe below is adapted from the Parmigiano Reggiano Consortium's recipe of the same name. 

Step 1: Mix the Dry Ingredients and Parmigiano Reggiano

Preheat the oven the 375 F. Whisk the flour, baking powder, sugar and salt. Then add the grated Parmigiano Reggiano and combine. 

Step 2: Combine the Wet Ingredients

In a separate bowl, crack the egg and whisk with the milk and oil. Then add and combine the chopped and cooked spinach. Season with a bit of salt and other spices, if preferred. 

Step 3: Add Wet Ingredients to Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and lightly combine. Do not over mix- this can lead to dense and heavy muffins, rather than light and airy ones. T

Note- the mixture will look clumpy and that is OK. Real Parmigiano Reggiano will melt throughly, not clump, in the oven.

Step 4: Prepare the Muffins for the Oven

You can use a metal pan for cupcakes, with baking spray or muffin holders inside, or you can use a non-stick, silicone muffin tray. Either way, spoon the muffin mixture into the tray and fill each cup about 3/4 of the way. 

Step 5: Bake for 25 Minutes

Place in the oven at 375F and bake for 20-25 minutes, or until golden brown on top. After baking, let cool and then serve immediately with a cheese platter and fresh fruit, or store for later use as an on-the-go snack.