In trying to get Chance to eat fruits and vegetables I thought it would be genius to essentially lie to him and tell him I dyed these muffins with food coloring. He ate the first one with no problems but the second time around he started noticing the flecks of green. Looks like I need to be more sneaky with this one. Nonetheless my husband and I are loving these and who knows maybe I’ll get my picky little monster to try them once more. You cannot taste the spinach at all and I think this is because the vanilla extract masks the veggie-ish smell overpowering it with sweet vanilla. I thought these tasted like cupcakes so I’ll enjoy every last one!
Makes: 12 muffins Calories: 192/muffin Prep time: 10 minutes Cook time: 20 minutes per batch
- 1 bunch of spinach, pureed (We buy fresh spinach by the “bunch at our store. If this is not an option for you, a bunch is equal to about 2 very large handfuls)
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup of oil
- 1/2 cup of applesauce
- 2 cups of flour
- 3/4 cup of sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of salt
- Preheat your oven to 350 degrees Fahrenheit
- In a blender or food processor puree spinach.
- Add the rest of your wet ingredients to the blender/food processor and blend until smooth
- In a separate bowl combine all the dry ingredients and stir it all together.
- Pour the wet ingredients over the dry ingredients and mix until just blended. You don’t want to over mix because that will change the texture of your muffins.
- Spray a muffin tin/mold with cooking spray or full muffin tin with muffin papers and pour batter 2/3 of the way into each cup.
- Bake for 20 minutes and do a toothpick check. If the toothpick comes out clean you’re all set but if it comes out with batter stuck to it you need to add a few minutes of bake time. Repeat toothpick test until it comes out clean.
- Enjoy warm with butter 🙂
*Photo is an original belonging to me
*Recipe adapted from http://www.messforless.net