- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- Portion size 12 servings
Ingredients
Method
In skillet, melt butter over medium heat. Add green onions and ham; cook, stirring constantly, about 3 minutes. Add spinach; cover and cook until spinach is wilted, about 2 minutes. Remove skillet from heat and season with pepper. Let cool completely.
In large bowl, whisk together eggs, milk and mustard. Stir in reserved ham mixture and raclette. In separate bowl, combine flour and baking powder. Stir dry ingredients into egg mixture just until combined.
Preheat oven to 350°F. Divide batter among 12 greased muffin cups. Bake until cake tester inserted in centre of muffin comes out clean, 25 to 30 minutes. Let cool in pan on rack for 5 minutes. Transfer muffins directly to wire rack; let cool completely. (Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days or frozen for up to 3 months.)
Nutritional facts PER MUFFIN
- Calories 190
- Total fat 9 g
- Saturated fat 5 g
- Cholesterol 60 mg
- Sodium 270 mg
- Total carbohydrate 18 g
- Fibre 1 g
- Sugars 1 g
- Protein 9 g
- Iron 1.5 mg
