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These are yummy! Lovely colours, as well. (I think I might try using another kind of cheese in them, too. I'm not sure if they will still be as muffin-y, though because a softer cheese might not hold the shape as well.)
2 packages (10 oz.) frozen spinach (or use 600g cooked broccoli)
1/2 cup chopped green onions
3 Tbsp. butter
4 eggs, beaten
1 1/2 cups half and half cream
3/4 cups dry breadcrumbs
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
Grease 16 large muffin tins. Cook spinach or broccoli. Drain*** well and chop.
Sauté onions in butter until soft; combine with remaining ingredients.
Fill muffin tins and bake 20 to 25 minutes at 350ºF or until a toothpick
comes out clean.
Unmold and turn right side up.
Serve warm, or cold. You can also reheat the remaining timbales later.
*** A salad spinner works well for draining spinach.
Sharon Anderson
Race View B&B, Metchosin
(near Victoria) BC
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