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Spinach, Quinoa, Ricotta & Feta Muffins

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

50.9g

Energy (kJ)

3676kJ

Energy (kcal)

879kcal

Carbohydrate incl. fibre (g)

14.2g

Carbohydrate excl. fibre (g)

14.1g

Sugar (g)

5.7g

Fibre (g)

0.1g

Fat (g)

69.0g

Saturated fat (g)

43.3g

Unsaturated fat (g)

22.1g

Total

50.9g

3676kJ

879kcal

14.2g

14.1g

5.7g

0.1g

69.0g

43.3g

22.1g

  • 1 teaspoon oil, plus extra for greasing
  • 1 packet Continental Spinach Ricotta and Parmesan Rice & Quinoa
  • 1 cup (250 mL) water
  • 6 extra large eggs, lightly beaten
  • 300 g ricotta cheese
  • 120 g feta cheese
  • freshly ground black pepper and sea salt, to taste
  • 1 Preheat oven to 180°C (160°C fan-forced). Lightly grease holes of a 12-hole 1/3 cup capacity silicone muffin pan with a little oil. (if using a metal muffin pan then line holes with paper liners)
  • 2 Place pack contents, water and oil into a saucepan. Bring to the boil, stirring. Cover, reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat, stir, replace cover and let stand for 2 minutes. Transfer to a plate, or bowl, and set aside to allow to cool for 5 minutes.
  • 3 In a large mixing bowl, lightly beat eggs with a fork. Add ricotta and feta, stir until combined. Stir in cooled rice quinoa mixture. Season to taste with salt and pepper. Divide mixture among muffin holes and bake in preheated oven for 20 minutes or until slightly golden on top. Serve warm or allow to cool and serve at room temperature.