Mama Zuquinis Muffin Di Verdura (Vegetable Muffins)

These easy to make Italian muffins work as a snack or for brunch. Served at a local Italian restaurant. You would never know you were eating healthy. For best flavor, use provolone cheese from Italy.

• Ready In: 1 hr
• Serves: 12

Ingredients

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

Directions

1. Preheat the oven to 350°F Butter and flour a 12-cup muffin pan and place on a baking sheet.
2. 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.
3. 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.
4. In another bowl, whisk together the flour and baking powder then add to the wet ingredients and stir just to combine (the batter will be somewhat dense).
5. 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.