Home
recipe-guide
Spinach recipes

Baked rigatoni with ricotta, shallots and spinach

Aliums

Baked rigatoni with ricotta, shallots and spinach

30 minutes

Spanakopita pie tray bake

Pie recipes

Spanakopita pie tray bake

1 hour 10 minutes

Quick spinach paneer

Cheat recipes

Quick spinach paneer

15 minutes

Spinach, avo and basil dip with crispy baby marrows

Avocado recipes

Spinach, avo and basil dip with crispy baby marrows

30 minutes

Barley risotto with spinach

Grain recipes

Barley risotto with spinach

40 minutes

Greens and pasta with pecorino, olive and baby spinach pesto

Pasta recipes

Greens and pasta with pecorino, olive and baby spinach pesto

15 minutes

Green minestrone

Soup recipes

Green minestrone

1 hour 10 minutes

The best-ever triple green creamed spinach

Seven colours

The best-ever triple green creamed spinach

30 minutes

Crusty pan-fried beans with creamy kale polenta

Beans recipes

Crusty pan-fried beans with creamy kale polenta

15 minutes

Caldo verde soup with ricotta and garlic baked potato

Sausage recipes

Caldo verde soup with ricotta and garlic baked potato

45 minutes

Creamy mushrooms and spinach on toast

Mushroom recipes

Creamy mushrooms and spinach on toast

15 minutes

Carb-conscious kale-and-chorizo muffins

Egg recipes

Carb-conscious kale-and-chorizo muffins

20 minutes

Load more

Carb-conscious kale-and-chorizo muffins

By Abigail Donnelly

Serves Makes 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

8 leaves kale, stems removed
450 g ricotta
110 g chorizo
8 free-range eggs, beaten
2 T buttermilk
100 g mature Cheddar, grated
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 200°C. Grease a 12-hole muffin pan and tear the kale leaves into the moulds.

Top with chunks of ricotta and divide the chorizo evenly between the moulds.

Whisk the eggs with the buttermilk, cheese and seasoning. Pour a little mixture over each muffin, then bake for 18 20 minutes or until puffed up and golden brown.

Serve immediately.

Cook's note: I prepare this mixture the night before so that all I have to do in the morning is fill the muffin pan and bake for 20 minutes while I’m getting ready. Great for your kids when they come home starving from school!

Browse more muffin recipes here.