The first weeks of classes are usually not bad. You get loaded with stuff due the next following months, and of course, you barely do anything because you leave everything for the last minute. That’s why I accepted to go to a cabin last weekend with some friends...to do nothing but relax in the middle of the woods and then get back home and be filled in with stuff to do.
We had fun though. I love being surrounded by wood walls and a rustic atmosphere. Plus, there were beautiful mountains and rivers all around the area. I’m definitely getting a cabin like that when I’m older. (And now I’m worried about all the things I want when I’m older...I better have enough money for all the things I want!)
Now let’s talk about these muffins. Spinach and many other veggies and fruits lose many of their benefits when cooked. That’s why I prefer having them barely cooked or raw. But don’t panic! Even when cooked they still hold on to many of their properties and you’re more likely to eat them. That’s why these muffins are a great way to eat some spinach if you don’t like it raw. Plus, they are high in fiber, low in fat and delicious. Having them as a side dish with your lunch or as a snack are great ways to eat them.
- 1 large egg
-1 teaspoons vanilla extract
-1/3 cup honey
-2 tablespoons olive oil
-1/2 cup light mozzarella cheese
-3 cup fresh spinach
-1 cups whole wheat flour
-1/2 cup all purpose flour.
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
1. Preheat oven to 350 F.
2. Beat the egg in a large bowl and then add the vanilla extract, honey, olive oil and cheese. Mix well.
3. With your hand, tear the spinach in smaller pieces and add it to the mixture above.
4. Place the flours, baking powder, baking soda and salt in a separate bowl and combine.
5. Slowly mix the dry ingredients into the wet until combined.
6. Add batter into a lightly greased muffin tin, filling each cup 2/3 of the way.
7. Bake for 12 minutes and enjoy!
Adapted from Weelicious