Lunchbox treats – Spinach and Ricotta Mini-Muffins

Just when I thought I had run out of spinach, my friend arrived bearing gifts. In her shopping bag was spinach, sweet potato, pineapple sage and a monstereo deliciosa fruit. I still haven’t work out what to do with the fruit, but I sure know what I’m going to do with the rest of the bounty, starting with these treats. They are perfect for lunch boxes or small hands, and of course, if your family revolt at the mere thought of green food, you can always substitute spinach for carrot, zucchini, pumpkin, sweet potato or even the remains of last night’s vegetables.

Makes 18 mini muffins



  • 2 tbsp butter
  • 1 small onion, diced finely
  • 1 clove garlic, crushed
  • 2 eggs, lightly beaten
  • 1 cup ricotta cheese
  • ¼ cup grated mozzarella
  • ½ cup grated parmesan
  • 200g fresh spinach OR 1 box frozen spinach, thawed
  • pinch salt


Preheat oven to 180°C.

If using thawed spinach, squeeze the spinach thoroughly and drain well. Set aside.

If using fresh spinach, rinse, remove the stalks and chop roughly. Steam in a double saucepan for 3 minutes, or microwave on HIGH for 1 minute until the spinach is wilted. Allow to cool, then squeeze thoroughly and chop finely. Set aside.

Melt the butter in a pan over medium heat and cook the onion until tender.  Add the garlic and cook an extra minute then set aside to cool.

Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses. Once combined, stir in cooled spinach, salt and cooled onion and garlic mixture.

Pour the mixture into lightly greased mini muffin pans.  Bake for 15-20 minutes or until the filling is set and golden on top.


$6.00 for 18 mini-muffins

5 thoughts on “Lunchbox treats – Spinach and Ricotta Mini-Muffins”

  1. I made this with broccolini instead of spinach, quark (cottage cheese) instead of ricotta and double Parmesan as I had no mozzarella. They were so easy and just yummy. It was a great way to use leftovers and it might be a way I can get my baby to eat more dairy. He thought I poisoned him when I gave him straight quark. Thanks

  2. Yummy, altho i changed the parma and motsa cheese for tatsty cheese (all we had on hand) and added little pepper these little gems are a keeper on the weekly menu around here thank you

  3. I just baked these. They smell divine when baking and taste just as good. I used the exact ingredients and these are also great for those on a gluten free diet. Thankyou for the recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s