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Mozzarellissima Cheese, Spinach, and Tomato Muffins
500 ml (2 cups) unbleached all-purpose flour
15 ml (1 tbsp) baking powder
1.25 ml (¼ tsp) baking soda
5 ml (1 tsp) garlic powder
10 ml (2 tsp) onion powder
80 ml (1/3 cup) extra-virgin olive oil
1.25 ml (¼ tsp) nutmeg
Freshly ground pepper
250 ml (1 cup) canned diced tomatoes
500 ml (2 cups) baby spinach, chopped
430 ml (1 ¾ cups) , grated Saputo Mozzarellissima cheese
15 ml (1 tbsp) fresh thyme, chopped
Butter and flour 12 muffin moulds. Preheat oven to 190°C (375°F).
In a bowl, combine the flour, baking powder, baking soda, garlic powder, and onion powder.
In another bowl, whisk together the eggs, olive oil, nutmeg, and pepper. Add the tomatoes and combine thoroughly.
Grate the Saputo Mozzarellissima cheese.
Gradually incorporate the dry ingredients to the wet ingredients and stir until mixture is smooth. Add the baby spinach, approximately 1 ¼ cups of Saputo Mozzarellissima cheese, and thyme. Stir well.
Divide the batter among the muffin moulds and top with remaining cheese. Bake in the oven 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
Remove from the oven and let cool on a wire rack before serving.