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From:	Farah (69.196.178.1)
Subject:	savory muffins
Date:	February 8, 2012 at 8:19 am PST

Hi Deb:

How can I make this recipe totally savory? I do not like sweet and savory tastes together. Thanks

Spinach Quinoa Muffins (adapted from here)

Dry Ingredients:

Makes 9 muffins

1 1/2 cups spelt flour
1 tsp baking powder
fresh grated nutmeg
1/4 tsp kosher salt
1/4 tsp baking soda
1/2 cup cooked quinoa

Wet Ingredients:

1 egg
1/2 cup palm sugar
1 medium mashed banana
2 cups of dry spinach leaves (should amount to about 1 cup of processed spinach)
2 tbsp canola oil
1 tsp vanilla extract
zest of 1 lemon

chopped walnuts or almonds

Directions:

Pre-heat oven to 350 degrees and prepare a 12 cup muffin tin. I was only able to get 9 muffins out of this batch so I filled the empty muffins cups halfway with water for even baking.

Put 2 cups of dry baby spinach leaves into the food processor and pulse until the leaves resemble a puree. You should have about 1 cup of chopped spinach total.

Combine dry ingredients into a bowl and whisk. In another bowl, whisk egg and sugar together until incorporated and light in texture. Add remaining wet ingredients and whisk. Pour dry ingredients into the wet mixture and stir just to combine – do not over-mix. Gently fold quinoa into the mixture. Pour batter into muffin tin to about 3/4 full each. Top each muffin with chopped nuts of your choice.

Bake for 15-19 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean. Enjoy while warm!

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