Thursday, March 17, 2011
St. Patty's Day Muffins
Happy St. Patricks Day to all. Even though I am 100% Italian, I still like to celebrate the little holiday. If you look into St Patrick he was a great man of God. So, today I am making my usual corned beef and cabbage with red potatoes for supper. For dessert I thought I would try something new. I switched up my blueberry muffin recipe to make it a St. Patty's Day sour cream muffin. I like to play around with ingredients so I thought I would give it a try. Well, interestingly enough they taste good, really good and they are healthy. I did use some real sugar, but cut it down to 1/2 cup and replaced some with 1/4 cup agave syrup. I used white wheat flour and if you think I got the green color from food coloring you are wrong!! I blended up some frozen spinach with the sour cream and egg for the green color! How great is that? Shhhh... don't tell the kiddos though.
Here is the recipe:
1 1/2 C white wheat flour
1/2 C sugar
1/4 C agave syrup (you can get this at any supermarket nowadays)
1/4 tsp salt
2 1/2 tsp baking powder
2/3 C sour cream or you can use plain yogurt
1 egg beaten
I used about a Tbsp milk to thin out the sour cream a bit, you may or may not need it.
1/4 - 1/3 C frozen (or fresh) spinach shhhh don't tell.
Preheat oven to 400
Combine all dry ingredients and agave. In a blender or a food processor blend the egg, sour cream and spinach. I used a magic bullet blender. Add this mixture to the dry ingredients. Mix until just blended. Don't over mix.
Fill muffin tins. I also sprinkled some sugar on top.
Bake for 18-20 minutes until done.
It made 11 muffins for me. But figure around 10.
By the way, you CANNOT taste the spinach at all !!!
Today's tip: Sneak hidden fruits and veggies in your foods. You will get added color and nutrition.
Very moist !!