In light of the new year and not being pregnant anymore, I am determined to get back into better eating habits as well as exercising.
So began my hunt on Pinterest to find things to eat that may actually taste good even though they have things in them that I normally would not touch.
Enter this recipe for spinach muffins from http://thegreenforks.com/.
After buying all of the ingredients, I was certain that I probably was going to hate the muffins. But as Daniel Tiger says, "You have to try new foods because they might taste good!"
The batter looked disgusting.
The smell was a little offensive at first, but after adding the banana, was much more pleasant. They turned out to be surprisingly good!
The green color makes them fun!
Ease:
These muffins were super easy to make. They did not have a ton of ingredients so they were quick to make as well.
The family test:
Everyone really enjoyed the muffins. Adam was definitely skeptical about trying them because of their color and because I told him what was in them, but he was surprised that he liked the flavor. The girls loved them and wanted to eat them all. I enjoyed having these for a quick to grab breakfast.
Will I make them again?
Yes! Definitely! Soon! I am planning on taking out the oil and putting in applesauce and switching out some of the sugar for brown sugar as well to see if they still taste just as good.
So began my hunt on Pinterest to find things to eat that may actually taste good even though they have things in them that I normally would not touch.
Enter this recipe for spinach muffins from http://thegreenforks.com/.
Spinach Muffins
Author: Laura Machell
Serves: 16 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- ¼ cup canola oil
- ¾ cup milk
- 1 (6 ounce) bag fresh baby spinach
- ½ cup mashed banana (from about 2 bananas)
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
- Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
- Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
- Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
Notes
You can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt flour too.
After buying all of the ingredients, I was certain that I probably was going to hate the muffins. But as Daniel Tiger says, "You have to try new foods because they might taste good!"
The batter looked disgusting.
The smell was a little offensive at first, but after adding the banana, was much more pleasant. They turned out to be surprisingly good!
The green color makes them fun!
These muffins were super easy to make. They did not have a ton of ingredients so they were quick to make as well.
The family test:
Everyone really enjoyed the muffins. Adam was definitely skeptical about trying them because of their color and because I told him what was in them, but he was surprised that he liked the flavor. The girls loved them and wanted to eat them all. I enjoyed having these for a quick to grab breakfast.
Will I make them again?
Yes! Definitely! Soon! I am planning on taking out the oil and putting in applesauce and switching out some of the sugar for brown sugar as well to see if they still taste just as good.
Hee hee, we sing that song quite often at our dinner table. Of course my older two taught the younger two "it might taste horrible!"
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