Corn bread muffins shouldn't have a monopoly on savory muffins should they?? This spinach muffin is the perfect for any meal of the day going great with eggs, soups, salads, everything...
Savory Spinach Mini Muffins
Ingredients:
2 cups Spinach (washed & chopped)
1/2 a RIPE Avocado
1 1/2 cups plain Kefir (or dairy-free yogurt drink)
1 Egg
1 tbsp Honey
1/2 tsp Garam Masala or Cinnamon
1 3/4 cup Flour
1/4 cup ground Flax Seed
1 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 cup fresh Mozzarella
Preheat oven to 350°f. In either a food processor or blender puree the spinach, avocado, kefir, egg, honey, and spice, set aside. In a large bowl whisk together flour, flax, salt, powder and soda until well combined (If you have have whole flax seed you can grind it in a food processor or blender and store in the fridge like I do). Add the wet mixture to the dry and stir just until combined. If the batter appears too thick you can thin it out with a little more kefir. Lightly oil or line mini muffin tins. Fill each muffin cup about 3/4 full. Slice the fresh mozzarella into small thin slices and place one on top of each muffin firmly. Bake in the oven for about 15-20 minutes. Allow to cool on a rack (this prevents soggy muffins). Store in an airtight container in the fridge for up 3-4 days. Makes 24 mini muffins or 12 standard.
note: If you don't have fresh mozzarella top each muffin with a sprinkle of any shredded cheese. Garam masala is an Indian spice mix containing cardamom, cinnamon, cloves, cumin, coriander and black pepper but simple cinnamon will work fine in this recipe.
Comments