When I first made those muffins, I was delighted by their fabulous and thrilling aroma during baking, that made me stay in the kitchen all the time, and then their taste and texture... They were so soft and somehow creamy, something I did not expected from savory muffins! It was like I have made a redolent purée enriched with lots of stuff, and then baked it... You'll understand what am I talking about once you prepare the muffins! But of course, you don't have to shape them like muffins: you can bake a "regular" pie and then cut it into bars - it won't be any less tasty!
And this is what you'll need to make approx. 22-25 regular-sized muffins:
- Peel and grate the potato, Also, grate the carrot. So, you'll need raw vegetables.
Crush or grate the cheese. It's the best to use some white brined cheese, but if you don't have it, any white cheese will do fine.
If using fresh spinach, blanch it, drain it well and chop it. If using frozen one, defrost it and drain it well, but really well!
- Beat eggs and salt using a hand mixer, until the mixture triples its volume. Add yogurt and oil and combine.
- Combine flour, polenta and baking powder and stir them into the eggs mixture. At the end, add cheese and vegetables and stir.
- Divide the mixture between lightly greased muffin molds or pour it into a lightly greased baking pan. If using silicone ones, there is no need for greasing.
Sprinkle with some sesame seeds on the top, if you wish, and bake into a preheated oven at 180°C for approx. 25 minutes, or until they become lightly brown on the top, and a toothpick inserted in the center comes out clean.
Serve lukewarm or completely cooled, with some sour cream or yogurt.