Spinach and herb muffins

Ingredients for 1 servings:

• 150 g leaf spinach, frozen
• 1 onion(s)
• 1 tsp oil
• 1 egg white
• 150 g flour, smooth
• 1 ½ tsp baking powder
• 2 eggs
• 20 g butter, melted
• 150 g natural yogurt, low-fat
• 3 tbsp mixed herbs, chopped (fresh or frozen)
• 50 g Parmesan
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes 8 muffins

Preheat the oven to 190°C. Thaw the spinach. Beat the egg whites until stiff. Mix the flour and baking powder. Finely dice the onions and fry in the oil. Add the spinach and toss with the onions for a few minutes, then lightly season with salt and pepper. Let cool slightly, squeeze out the excess liquid, and finely chop. Beat the eggs, mix in the butter, yogurt, and herbs, then fold in the flour. Stir the batter briefly! Mix in the spinach and cheese, then fold in the beaten egg whites. Divide the batter between greased baking cups and bake for about 30 minutes. Let cool briefly; this will make it easier to remove the muffins from the pan.