Florentine muffins from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 21) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss cheese for Gruyère cheese.

  • Kag2020 on January 05, 2024

    Made the western version substituting sour cream and some milk for the buttermilk. Made the rookie mistake (after too many years) of not reading the recipe through first and added all the cheese to the batter rather than saving some for the tops. Still came out delicious, just a bit pale. Made 12 large muffins, baking a little bit longer than suggested, and 12 minis.

  • EmilyR on October 23, 2023

    Used whole wheat pastry flour, Gruyère, and chopped up the spinach per the note here. I was planning to make a double batch and doctor them up differently to also make the Spinach 2.0 muffins, but it states they are best within 48 hours. I didn't think we'd plow through 2 dozen (mine made 15) in that time, so I just doubled the spinach to make them another day.

  • coryelizabeth on November 14, 2022

    These turned out wonderfully on the first try. They are incredibly fluffy and, though they contain only two cloves of garlic, the flavor permeates the muffin. The one tweak I'd recommend is to chop the spinach before adding it (or de-stem the spinach before sautéing it).

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