“Popeye Spinach Muffin Recipe”
I made these in April after I found the recipe at thegreenforks.com.
This recipe uses fresh spinach to color the muffins. I substituted soy milk, which was what I had in the house, made the texture and density of the muffins really yummy. The secret to the success of this spinach muffin recipe is the added banana and vanilla.
Author: Laura Machell and this is her recipe.
Makes 16 muffins
Adapted by here:
1 cup all-purpose flour
1 cup whole-wheat flour
3⁄4 cup sugar
2 tsp baking powder
1⁄2 tsp baking soda
11⁄2 tsp ground cinnamon1⁄2 tsp salt
1⁄4 cup canola oil
3⁄4 cup milk substituted Soy Milk
1⁄2 cup mashed banana (from about 1 to 2 bananas)
2 tsp pure vanilla extract*
1(6 ounce) bag fresh baby spinach
Preheat oven to 350°F
Use paper liners in two 12-cup muffin pans.
Whisk together dry ingredients in a large bowl.
Put the oil, milk, and spinach in a blender on pulse and puree. (I had some ripe bananas) Add banana mashed or cut up and vanilla; whiz to mix.
Pour the blended mix into dry mixture slowly, then stir together with a rubber spatula.
Scoop batter into each lined muffin tin – 2/3s full. Bake 18-20 minutes.
Notes: Next time I would add 3 teaspoons of vanilla, when using soy milk.
It’s a great recipe and what a funner way to eat spinach.
I am bringing this to Fiesta Friday # 176 with thanks to the continued efforts of Angie and all the great cooks from around the globe for their inspiring recipes! Please join and share your recipes. cohosts this week are Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook
Have a fine day!
Thanks for stopping by my kitchen.