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What's great about it

A delicious savoury muffin from my cookbook, Earth To Table, that makes the perfect portable breakfast, lunch or healthy snack. I love these gorgeous muffins as they are high in protein and packed with fibre and antioxidant-rich veggies. They are fun for the kids to make and they store well in the fridge.


1 leek

2 tablespoons of olive oil

1 bunch Tuscan kale (cavolo nero), washed, trimmed and sliced

220 g (7 oz) baby spinach

300 g (10 1⁄2 oz) ricotta cheese (firm deli-style) or firm organic tofu, grated

4 organic eggs

1 bunch parsley, chopped

1 lemon

sea salt and white pepper to taste

125 g(4 oz) spelt flour or rice flour


PREHEAT your oven to 160°C (320°F) fan-forced.

SAUTE leek and Tuscan kale with the olive oil over a low to medium heat in a large pot until softened.

ADD spinach and cook for a few minutes until the spinach has wilted then remove from the heat and cool. Drain off any excess liquid.

COMBINE ricotta and eggs into a separate bowl then add the parsley and lemon zest followed by the vegetables and fold through gently.

SEASON with salt and pepper then add the flour and mix through until just combined.

SPOON into muffin tins and bake for 35 minutes or until cooked through or alternatively spoon into a larger spring-form baking tin and bake for 45 – 50 minutes.

REMOVE from the oven and cool.

Notes and Inspiration

Top with ricotta and micro herbs or add a little grated pecorino over the top before serving. Store in the fridge for up to a week.

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