Please enter the email you’re using for this account.
Dairy
Easy
35 Minutes
Diets 
I know I may be a minority, but I love spinach! Perhaps it’s genetic, because my mother does too. Spinach lends itself to endless possibilities — quiches, soups, kugels, and more, and it’s loaded with vitamins and minerals. Here it stars in a muffin that’s savory and filling, and needs just a crisp salad to round out a light meal. Freezes well, too.
2 – 2 and 1/2 cups flour (I used whole wheat pastry flour)
1 tablespoon Haddar Baking Powder
1 and 1/4 teaspoons salt, or to taste
3 large eggs
1/3 cup oil
1/3 cup Gefen Light Mayonnaise
1 cup milk
10–12 ounces (320 grams or 1 and 1/3 cups) frozen chopped spinach, thawed and well drained
3 full tablespoons pesto
3/4 cup shredded mozzarella cheese, plus more for topping
pinch nutmeg
drop of mustard (optional)
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line muffin tins with cupcake holders and spray with cooking spray.
In a bowl, stir together flour, baking powder, and salt. In another bowl, whisk together eggs, oil, mayo, and milk. Stir in the spinach until well blended.
Make a well in the center of the dry ingredients and add the spinach mixture, stirring just until evenly moistened. The batter will be slightly lumpy.
Using a large rubber spatula, fold in the pesto, cheese, nutmeg, and mustard just until evenly distributed. Do not overmix.
Spoon the batter into each muffin cup, filling it level with the rim of the cup. Bake until golden, dry, and springy to the touch, about 25 minutes. Sprinkle more cheese on top of muffins five minutes before removing from oven.
Cool in pan for five minutes, and then remove. Serve warm or at room temperature.
Yield: 15 large muffins
How Would You
Rate this recipe?
Please log in to rate
Reviews