BCC RECIPE BOOKonline EN - Flipbook - Page 25
Spinach Morning Muffins
Serves: 12 | Prep Time: 10 mins | Total Time: 35 mins
These green muffins pack a punch! Each batch contains 6 ounces of
spinach -- nearly a whole package from the grocery store!
Ingredients
Directions
DRY INGREDIENTS
1. Preheat oven to 350°F, and oil a muffin pan.
| 230 g (2 cups) whole
wheat flour
| 7,5 ml (1½ tsp) cinnamon
| 10 ml (2 tsp) baking powder
| 2,5 ml (1/2 tsp) baking soda
| 1,25 ml (1/4 tsp)
2. Combine all dry ingredients in a large mixing bowl.
3. Blend the wet ingredients in a blender or food processor until
completely puréed.
4. Pour the purée into the dry ingredient bowl, and fold together
gently until just combined.
5. Spoon the batter into the muffin pan, and bake for 18 to
22 minutes, or until the top of the muffins are firm to the touch.
6. Cool most or all of the way before serving.
WET INGREDIENTS
| 180 ml (¾ cup) milk
| 125 ml (1/2 cup) applesauce
| 1 large banana
| 170 g (5 cups) spinach
| 60 g (¼ cup) plain Greek yogurt
| 30 ml (2 tbsp) vegetable oil
| 1 large egg
| 7,5 ml (1½ tsp) vanilla extract
Spinach has numerous health benefits, one
being its rich amounts of iron.
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