Mar 31, 2012

Savoury Spinach Muffin


      The original recipe is here. That is actually a cup cake recipe, I added salt and pepper instead of sugar and added shredded carrots and chopped walnuts instead of pine nuts.

       This one is ideal for evening snacks. The measurements in this recipe make 8 muffins which can be stored in an air tight container for a few days, and is quite satisfying for an evening snack, especially for people like me who raid the kitchen every evening! :(

11/2 Cups all purpose flour
1 tsp of salt (adjust as you like)
1 tsp of black pepper (adjust as you like)
1 tbsp baking powder
11/4 cup milk
2 tbsp olive oil
1 lighly beaten egg
2 cups chopped uncooked spinach
1/2 cup chopped red onion 
1/2 cup shredded carrots
1/4 cup chopped walnuts

 Preheat oven to 175 degree celcius.Mix together, chopped spinach, carrots, red onions,baking powder, flour, salt and pepper. Make sure the flour is coated over all the chopped veggies. In a separate bowl whisk together egg, oil and milk.

Pour the wet ingredients slowly over the dry mixture and fold everything together. Grease a muffin pan. Pour the mixture onto 8 cups in the pan, add the chopped walnuts on top and bake for 25 mins.

Once done, (till a knife inserted comes out clean), let it sit for 5 minutes and cool before serving.

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