Thanks for checking. Yes, after the initial 5 minutes at 425°F, mine take another 10–12 minutes at 350°F. Oven temperatures vary quite a bit, which is why I also include the internal temperature in the instructions. The muffins should reach 195–200°F in the center before coming out of the oven, so if yours are still underbaked at 12 minutes, I would continue baking them at 350°F until they reach that temperature. I’d also be curious whether you baked a standard 12-muffin batch or made larger muffins, since that would affect the baking time.

Yes. A cast iron grill pan on the stovetop will work well for these shrimp. Get the pan nice and hot over medium-high heat before adding the skewers, then cook them for about 2 to 3 minutes per side, or until the shrimp are opaque with a little char. You may need to cook them in batches so you don’t crowd the pan.

I hope you enjoy it, sounds like it’s perfect for you.

Yes, cook the fresh spinach first. Sauté it until it’s wilted, let it cool, then squeeze out as much moisture as you can before adding it to the ricotta mixture. For the 5 ounces of frozen spinach called for in the recipe, I’d use about 10 ounces of fresh spinach since it cooks down so much.

I love that Mary, thank you.