Wednesday, February 9, 2011

Spinach and Goat Cheese Nun's Puffs

I found the plain version of Nuns Puffs in one of my go-to recipe books while searching for something quick and tasty, yet wouldn't require very many ingredients, and it quickly became a family favorite. Being the perfect canvas for any flavor experiments, I came up with a healthy version that is still a crowd pleaser for even the pickiest little eaters. Spinach and goat cheese make this comfort food recipe not only healthy (well, healthier), but absolutely heavenly!

Servings: Makes 18 puffs

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 60 minutes


3/4 cups butter
1 cup low fat milk
1 cup flour
5 eggs
10 ounces spinach
2 cloves minced garlic
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 ounces chive and onion goat cheese
2 tablespoons spicy brown mustard


Generously grease eighteen 2-1/2inch muffin cups, including the sides and along the top of each cup; set aside.
In a deep sauce pan sweat the spinach over medium heat with salt, pepper, and garlic. Once the spinach is wilted, add goat cheese and mustard, gently stirring until cheese is melted. Put spinach mixture into a food processor to finely chop it and set aside.

In a medium saucepan melt butter, milk; add spinach mixture. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir mixture until it forms a ball that does not separate. Remove from heat and allow to cool for 5 minutes.

Add eggs, 1 at a time, beating for 1 minute with a wooden spoon after each addition or until fully incorporated. Divide the dough evenly among the prepared muffin cups, filling cups about two-thirds full.

Bake in a 375 degree oven about 30 minutes or until golden brown and puffy. Remove from pan. Serve immediately.

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