I get inspired (and such a thrill) when weelicious moms send me their ideas for new recipes, though occasionally some of the suggestions can seem out there. Not too long ago, a mom sent me a recipe she had seen on a blog that was for Spinach Muffins. The recipe called for spinach and applesauce combined with a boxed cake mix. Don't get me wrong, I'm all for incorporating vegetables as often as possible, but there was something about the thought of spinach mixed into a sweet muffin that came across as unappealing to me. However, this mom was incredibly passionate about figuring out how to make these muffins a bit more healthy (and without the boxed cake mix). Her enthusiasm won me over and, wanting to see if there would be any value to trying a recipe like this, I started played around with it.
After a bunch of trial and error I was kinda shocked at how delicious the muffins turned out. They had just the perfect amount of sweetness and an appealing bright green color, but no intense spinach flavor. I surprisingly got really into making them and the new recipe produced a sweet little gem of a muffin that my kids absolutely loved. Chloe joined me in making a batch and got so into it I caught her eating spinach leaves directly out of the measuring cup -- who says kids don't like their greens?! I always find that when you give little ones a chance to be a part of creating something in the kitchen, it can transform food for them in a way that's just as much fun to make as it is to eat!
Thank you to the weelicious mom who inspired this recipe (you know who you are) and to everyone else, please keep the ideas coming in 2012! They energize me, spark great ideas and no matter how out there they may be can produce an awesome and delicious result.
Spinach Cake Muffins (Makes 24 Mini Muffins)
- Prep Time:3 minutes, (PT3M)
- Cook Time: 12 minutes, (PT12M)
- Total Time: 15 minutes, (PT15M)
Ingredients
- 1/2 cup unsweetened applesauce
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh spinach, packed
- 1/3 cup sugar
- 2 tablespoons vegetable or canola oil
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preparation
- 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 muffin tin, filling each cup 2/3 of the way.
- 7. Bake for 12 minutes.
- 8. Serve.
Comments
Eileen
February 3, 2013 at 8:51 pm
Priscilla Basilio
February 2, 2013 at 6:33 pm
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Kelli
January 30, 2013 at 10:08 pm
katie araus
January 28, 2013 at 9:57 am
Christina
January 25, 2013 at 11:24 am
Natasha
January 24, 2013 at 10:38 pm
bighouse82
January 24, 2013 at 8:26 am
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January 21, 2013 at 1:10 pm
Teresa
January 21, 2013 at 1:08 pm
ninanin
January 6, 2013 at 10:00 pm
catherine
January 7, 2013 at 1:09 pm
Marci
December 21, 2012 at 11:08 pm
catherine
December 26, 2012 at 1:48 pm
Carol Davis
November 1, 2012 at 10:02 pm
mebrr
October 30, 2012 at 4:05 am
Christine
October 27, 2012 at 9:57 pm
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Tabby
October 17, 2012 at 3:59 pm
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October 16, 2012 at 1:13 am
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October 16, 2012 at 1:06 pm
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October 13, 2012 at 10:35 pm
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October 9, 2012 at 2:23 pm
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October 9, 2012 at 2:22 pm
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October 8, 2012 at 10:43 pm
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Cynthia
September 26, 2012 at 9:22 pm