Muffins with Spinach, Potatoes, and Ricotta

Serving: These muffins are perfect on their own or served with a side salad. Enjoy them warm or at room temperature.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 1 month. Reheat in the microwave or oven before serving.

Variations
Cheese Options: Swap the mozzarella for cheddar or feta cheese for a different flavor.

Add Meat: For a heartier option, add cooked bacon or sausage to the mixture.

FAQ
Q: Can I use frozen spinach?
A: Yes, frozen spinach works perfectly. Just make sure to thaw and squeeze out the excess water before using it.

Q: Can I make these muffins without corn starch?
A: Yes, you can substitute corn starch with flour if you prefer. Just use a bit less, about 2 tablespoons.

Enjoy these quick and tasty Muffins with Spinach, Potatoes, and Ricotta—they’ll become a regular in your baking routine!