Cheese and spinach muffins
For the cheese and spinach muffins, preheat the oven to 180°C (350°F) and lightly grease a 12-cup muffin tin with butter. Wash the spinach thoroughly and spin dry. Peel and finely chop the garlic.
Heat the vegetable oil in a pan, briefly sauté the garlic, and add the spinach. Sauté for about 2 minutes, stirring occasionally, until the spinach wilts. Remove from the heat and let cool briefly. Drain off any excess liquid, if necessary.
Meanwhile, whisk the eggs with the milk. Stir in the grated mountain cheese and grated Parmesan, and season the egg mixture with salt, pepper, and nutmeg.
Distribute the spinach evenly among the muffin cups and pour the egg and cheese mixture over it. Fill the cups only about three-quarters full. Sprinkle with a little Parmesan cheese. Bake the cheese and spinach muffins in a preheated oven for about 20 minutes, or until golden brown and the egg mixture is completely set. After baking, let them rest in the pan for about 5 minutes, then carefully remove them.
These cheese and spinach muffins taste especially good warm, but are also suitable for on the go or as a cold snack. A fresh green salad or a light herb dip goes well with them.
