Spinach and Apple Muffins
Member recipe by Mai-Britt
Member recipe by Mai-Britt
Cooking time
Prep: 20 minutes Cook: 20 minutesSkill level
EasyServings
approximately 18 muffinsIngredients
- All-purpose flour 150 gr
- Plain wholemeal flour 150 gr
- Ground flaxseeds 3 tbsp
- Bicarbonate of soda 1 tsp
- Salt 1/4 tsp
- Ground cinnamon 3 tsp
- Caster sugar 150 gr
- Flora Cuisine (or similar) 4 tbsp
- Eggs, size L, 2
- Honey 3 tbsp
- Buttermilk 200 ml
- Fresh spinach leaves 100 gr
- Apples (I use green) 2
- Ginger, grated 10 gr
- Pecan nuts, toasted 80 gr
- Sunflower seeds for sprinkling on top
Method
Preheat the oven to 180 degrees (fan). Prepare muffin tin with paper cases.
Combine flours, flaxseeds, baking soda, salt and cinnamon in a bowl and stir well.
Break the pecan nuts into smallish bits and toast them under the grill. Stir into the flour mixture, making sure they’re all coated.
In another bowl, combine sugar, Flora Cuisine (or similar), eggs and honey.
Wash the spinach leaves and squeeze as much water out of them as possible. Then put them in a food processor with the apples, buttermilk and ginger, and pulse until it resembles green porridge. Add to the egg mixture and stir well.
Now mix the wet and dry ingredients and stir until just combined.
Spoon the batter about 2/3 into each muffin case, and sprinkle with sunflower seeds on top.
Bake for approximately 20 minutes. Let them cool down completely, otherwise they will not break away from the paper case cleanly.
Comments, questions and tips