Savory Spinach Muffins
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
2 cups Spinach (washed & chopped)
1/2 a RIPE Avocado
1 1/2 cups plain Kefir (or dairy-free yogurt drink)
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.