Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tortini salati con spinaci e uova di quaglia

Savory Mini Spinach and Quail Egg Muffins

Name: Savory Mini Spinach and Quail Egg Muffins
Yield: 5 servings
Ingredients: 1 cup all-purpose flour (about 130 grams); 1/4 cup grated Parmesan cheese (about 30 grams); 1/4 cup vegetable oil (60 ml) plus 1 tablespoon; 1/3 cup milk (70 ml); 3 1/2 ounces fresh spinach, cleaned (about 100 grams); 2 large eggs; 2 teaspoons baking powder (about 8 grams); Salt and pepper, to taste; 5 quail eggs; 5 aluminum muffin cups

Monica Baroni Chopin @cook_6160366

Savory Mini Spinach and Quail Egg Muffins

Monica Baroni Chopin @cook_6160366

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Ingredients

5 servings

1 cupall-purpose flour (about 130 grams)
1/4 cupgrated Parmesan cheese (about 30 grams)
1/4 cupvegetable oil (60 ml) plus 1 tablespoon
1/3 cupmilk (70 ml)
3 1/2 ouncesfresh spinach, cleaned (about 100 grams)
2large eggs
2 teaspoonsbaking powder (about 8 grams)
Salt and pepper, to taste
5quail eggs
5aluminum muffin cups

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Steps

1

Hard-boil the quail eggs, peel them, and set aside.
2

Wash the spinach, roughly chop the leaves, and sauté them for about 10 minutes in a skillet with 1 tablespoon of oil. Season with salt. Let cool.
3

In a bowl, sift together the flour and baking powder. Add the Parmesan, salt, and pepper, and mix well. In another bowl, whisk together the large eggs, vegetable oil, and milk. Pour the wet ingredients into the flour mixture, stir briefly, then add the spinach.
4

Mix until just combined. Divide the batter evenly among the greased and floured muffin cups. Press a quail egg into the center of each muffin, pushing it well into the batter.
5

Bake at 350°F (180°C) for about 20–25 minutes. Let cool in the pan for a few minutes, then transfer to a wire rack.