When I was young I didn’t even know what it was spinach. In my country, Belarus, it was not very popular. But once I have moved to Poland, I notice that these leafy greens with a sweet flavor and a hint of bitterness are on every table. Spinach varieties, like spring greens, baby spinach, large leaf spinach, are delicate and add a beautiful green color to dishes.

In our kitchen I prefer to use baby spinach.

The mildly flavored leaves are brittle but soft. They are good in salads when fresh, or in omelettes, tarts or pies when wilted.

Today’s savory spinach muffins from cottage cheese with thyme are a great choice for kids lunch-box. Thyme is an amazing herb, comes from a Family of the mints.

The herb has tiny grayish-green leaves with a subtle, dry aroma and a slightly minty flavor. Goes very well with all roasted dish meat or vegetable. Better to add at the beginning of cooking process to increase taste experience.

Spinach muffins from cottage cheese with thyme have no flour, instead I use little quantity semolina.

For gluten-free option use cornmeal (polenta) instead semolina, in the same quantity.

Savory spinach muffins from cottage cheese with thyme

Ingredients:

• 150 g cottage cheese
• 150 g fresh baby spinach
• 2 eggs
• 2 tbsp semolina (or cornmeal for gluten-free option)
• 4-5 fresh thyme sprigs
• Nutmeg and salt
• 1 tbsp vegetable oil

Cooking method:

1. Preheat the oven to 190 C. Line the muffin tin with muffin cases or if using silicone ones spray them with oil.

1. Mash cottage cheese by the fork.

1. Whip eggs till foam with a pinch of salt.

1. Wash baby spinach leaves and drain them.

1. Heat the oil in a frying pan over a low heat. Add the spinach and cook, stirring, for about 3 minutes until it wilts. Season well with salt and nutmeg. Remove from the heat.

1. Put the spinach in a food processor, add whipped eggs and pulse a couple of times until broken up.

1. In a big bowl mix cheese, spinach and egg mixture, semolina and fresh thyme leaves. Season with salt.

1. Spoon the mixture evenly into muffin cases and bake for 20 minutes, or until risen and golden. Leave to cool in the tin for 5 minutes, then serve warm or leave to cool.