vegetable muffins

muffin di verdura

12 servings

For best flavor, use imported provolone if it's available.

• 9 tablespoons unsalted butter, room temperature, plus more for pan
• ½ pound spinach, tough ends trimmed
• 1 medium shallot, chopped
• Salt
• 2 large eggs, lightly beaten
• 1 ounce provolone cheese, shredded
• ½ cup whole milk
• 2 cups, plus 2 tablespoons unbleached all-purpose flour, plus more for dusting
• 2 teaspoons baking powder

Preheat the oven to 350°. Butter and flour a 12-cup muffin pan and place on a baking sheet.

Melt 1 tablespoon of the butter in a large skillet over medium-low heat. Add the spinach, shallot and 1 teaspoon salt. Cook, stirring, until the spinach is wilted, about 7 minutes. Transfer to a blender and purée until smooth.

In a large mixing bowl, combine the remaining 8 tablespoons butter, eggs, cheese, milk, ¼ teaspoon salt, and puréed spinach. Stir with a spoon until smooth. In another bowl, whisk together the flour and baking powder; add to the wet ingredients and stir just to combine (the batter will be somewhat dense). Divide the batter between the muffin cups and bake, rotating the pan halfway through, until a tester inserted comes out clean, 15 to 20 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.