Spinach Cake Muffins Food

SPINACH CHEDDAR MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.
• Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.
• Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

SPINACH CAKE MUFFINS

Steps:

• 1. Preheat oven to 350 F.
• 2. Place the first 6 ingredients in a food processor and puree.3. Place the remaining ingredients in a separate bowl and combine.4. Pour the spinach puree in a large mixing bowl.5. Slowly mix the dry ingredients into the wet until combined.6. Scoop batter into a greased mini or regular muffin tin, filling each cup 2/3 of the way.7. Bake for 12 minutes for mini muffins and 18-20 minutes for regular sized muffins.

SPINACH MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tin with cooking spray.
• Combine muffin mix with eggs and milk.
• Add spinach, cottage cheese and onion. Stir until just mixed - do not overbeat.
• Fill muffin tins 3/4 full.
• Bake for 15-20 minutes or until lightly browned.
• Let muffins sit in pan for 10-15 minutes before removing.

SPINACH CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Grease a mini muffin pan with cooking spray.
• Place the spinach, applesauce, sugar, oil, vanilla extract and egg in a food processor and puree. Combine the flour, baking powder, baking soda and salt in a separate bowl. Pour the spinach puree in a large mixing bowl. Slowly mix the dry ingredients into the wet ingredients until combined.
• Scoop the batter into the greased mini muffin pan, filling each cup two-thirds of the way. Bake for 12 minutes. Let cool completely, then serve or freeze.
• To freeze for later, place cooled muffins on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 3 months.

SPINACH SAVOURY MUFFINS

Steps:

• Set the oven to 180. Place the spinach in a food processor and blitz until shredded (not pureed). Add to a bowl along with the grated cheese and dried thyme.
• Crack the 2 eggs into a bowl and mix along with the yoghurt.
• Sieve the flour and baking powder over the bowl then mix well to combine
• Spoon into a muffin tray and bake for 20-25 minutes before allowing to cool.

PARMESAN SPINACH CAKES

Steps:

• Preheat oven to 400°F.
• Pulse spinach in three batches in a food processor until finely chopped.
• Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
• Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
• Bake the spinach cakes until set, about 20 minutes.
• Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate.
• Serve warm, sprinkled with more Parmesan, if desired.