Spinach Muffins

Are you having trouble seeing those two words together? Is it freaking you out a little?
Turns out there are a lot of things that don’t sound like they’d work but end up being total hits and spinach muffins are absolutely one of those delights. Here’s the thing to know though, these aren’t a sweet treat. Nope. These muffins are savory all the way and there’s nothing quite like enjoying these green gems fresh out of the oven.
Yes, they’re green and they’re glorious.And if that sounds weird to you, wait until you find out about our mushroom and pear quiche 😉
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Ingredients

  • 3 ¼ dl almond milk
  • 2 tsp apple cider vinegar
  • 3 ½ dl all-purpose flour
  • 5 tbsp cornstarch
  • 1 ½ tbsp baking powder
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 ⅓ dl olive oil
  • 1 ¾ dl fresh spinach leaves
  • ¾ dl dried tomatoes previously soaked in olive oil and chopped
  • ¾ dl pinenuts
  • 1 large garlic clove mashed

Instructions

  • Soak dried tomatoes in olive oil for 2-3 hours. Drain and finely chop.
  • Preheat the oven to 350°F / 175ºC.
  • Lightly grease a non-stick 9 or 12 cup muffin pan.
  • In a small bowl, combine almond milk and apple cider vinegar. Set aside.
  • In a large bowl, whisk together all-purpose flour, corn starch, baking powder, ground black pepper, oregano, onion powder, garlic powder and salt.
  • Put fresh spinach leaves in a food processor and blend with almond milk and olive oil. Then add in the mashed garlic clove and blend again.
  • Mix with pinenuts and dried tomatoes.
  • Combine the wet and dry ingredients and mix gently. If needed, add more almond milk.
  • Scoop the batter into the muffin pan cups. You’ll get from 6 to 9 muffins, depending on size. Bake for 15 to 20 minutes.
  • Let cool for 10 minutes on a wire rack.