When I saw this recipe for Spinach Cake Muffins from weelicious.com, I had to try them. I know it’s not the same as eating a spinach salad, but even the small handful of spinach leaves that make up one mini muffin is more than my kids would eat on any other given day. My first thought was to add cocoa powder so the muffins wouldn’t be green…and then I decided this would be a great opportunity to show the girls how delicious baby spinach is (assuming the muffins actually tasted good). Luckily, these little green gems taste more like vanilla than anything else, and my kids gobbled them up. That’s not to say they didn’t twist up their faces and stick out their tongues when I first told them about the spinach, but they were sold after the first bite.
We did a “breakfast for dinner” meal with these muffins (scrambled eggs and fresh fruit), and the kids asked if we could have them for dinner again the next night, so this recipe will be added to the regular rotation for sure. It’s also a nice way to use up extra baby spinach, which I always have on hand. I have some ideas on other ways to spin this recipe, so I am going to play with it and I’ll definitely post the results.
For a smile, check out the video of the recipe author’s toddler making these muffins. I only wish I could be this relaxed with my kids in the kitchen!
Pumpkin Spice Muffins
I’ve been baking with vegetables again. This Pumpkin and Spice and Everything Nice muffin recipe is from “The Looneyspoons Collection” cookbook my husband gave me for Christmas. The authors, Janet & Greta Podleski, are Canadian sisters with a bunch of fun cookbooks, and it’s safe to say that most of the cooking I attempted in my early 20s came from the original “Looneyspoons” cookbook (the only cookbook I owned). The book has improved from 15 years ago and I’m happy to report that my cooking has too.
These muffins turned out beautifully — filled with pumpkin, carrot, chocolate chips, and LOTS of pumpkin pie spice. The house smells fantastic. This recipe uses maple syrup instead of sugar for sweetness, which goes so well with the pumpkin. I substituted 1/4 cup of wheat germ for 1/4 cup of the flour to bump up the health factor even more. I also put walnuts on top of half the muffins instead of mixing them in, to ensure harmony in the household come breakfast-time.
Confession: I love to bake with vegetables. This doesn’t always thrill my kids, but the Cinnamon-Carrot Muffins from Whole Living magazine are a new favorite. I decided to make them for Lauren, my four-year old carrot-lover, but my older daughter gobbled them up too. The muffins are reasonable in terms of sugar, and two cups of grated carrots really boost the health factor. And if you grate the carrots by hand like I did, you will get an unexpected arm workout as a bonus.