Chocolate Muffins with Hidden Spinach
Makes 2 cups
- 1 cup white flour
- 1/4 cup whole wheat flour
- 1/2 cup unsweetened Fair Trade cocoa powder
- 1 cup oatmeal, run through food processor to make it like a flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Three packed cups fresh spinach (about 1/2 bunch) washed VERY well
- 1 large apple or 1 large peach (or two small) with skin, depending upon season
- 2/3 cup oil (you can use up to 1/3 cup olive oil in combination with corn or grapeseed oil. I like to just use grapeseed oil.)
- 1/2 teaspoon vanilla
- 1/2 cup milk
- 1 cup honey
- 2 eggs
Mix together the dry stuff.
Run the spinach through the food processor till it is no longer recognizable as spinach. This is very important, because children do not eat food recognizable as spinach. Chop up the apple or peach and then puree it into the spinach, along with the oil.
Beat together all the rest of the ingredients (not too much – just to mix). Then mix together the dry ingredients, wet ingredients, and spinach puree. Put it in greased muffin tins. Mini muffins take about 12-15 minutes to cook at 350 degrees. Full-sized muffins take about 22-25 minutes at 350 degrees. My oven is prone to losing its door in the middle of baking, so cooking times may vary if, like me, you happen to have an oven held together with duct tape.
Stick a knife or toothpick in and if it comes out clean, they are done. Be careful not to overbake.