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  • Prep
    20 min
  • Total
    45 min
  • Servings

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
  • 2 eggs
  • 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) Saputo Mozzarellissima cheese, grated
  • 15 ml (1 tbsp) fresh thyme, chopped


  1. Butter and flour 12 muffin moulds. Preheat oven to 190°C (375°F).
  2. In a bowl, combine the flour, baking powder, baking soda, garlic powder, and onion powder.
  3. In another bowl, whisk together the eggs, olive oil, nutmeg, and pepper. Add the tomatoes and combine thoroughly.
  4. Grate the Saputo Mozzarellissima cheese.
  5. 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. 
  6. 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.
  7. Remove from the oven and let cool on a wire rack before serving.