Blueberry Leprechaun Spinach Muffins

Sometimes I forget how much fun holidays can be when you’re a kid.  I suck at making sure we do fun things….like making green food.  Though some of the super food color-ific foods make me cringe….enter spinach muffins!  Tonight I wanted to make these muffins with Evan for St. Patrick’s Day but he was having none of that.  He would MUCH rather play Angry Birds.  Oh well, I made them any way and Evan loved them.  We’ll see how Dewey likes them.  I think he is starting to wonder where else I might try to hide spinach…remember our green smoothies?

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Yield: 9

Leprechaun Muffins with Blueberries (colored with spinach)

Prep Time: 5 minutes

Cook Time: 17 minutes

Total Time: 22 minutes

Punch up the nutrients with this yummy blueberry spinach muffins recipe. They make a delicious muff and they are a fun green color too!

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Ingredients

• 1/2 cup applesauce
• 1 large egg
• 1 cup baby spinach, packed
• 2 tsp vanilla
• 1/3 cup sugar
• 2 Tbsp vegetable oil
• 1 1/2 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup frozen wild blueberries

Instructions

1. Preheat oven to 350 degrees.
2. Puree applesauce, egg, spinach, vanilla, sugar and oil in a blender.
3. Mix flour, baking powder, baking soda and salt in a large bowl.
4. Add puree to the flour mixture and stir until just mixed.
5. Fold in blueberries.
6. Grease a muffin tin. This recipe either makes 24 mini muffins or about 9 large muffins. Bake for 12 mins for mini muffins or 17 mins for big muffins (depends on your stove).

Nutrition Information:

Yield:

9
Amount Per Serving: Calories: 151Saturated Fat: 2gCholesterol: 18mgSodium: 210mgCarbohydrates: 26gSugar: 9gProtein: 2g

Recipe Note:  You can taste the spinach a bit when they are warm.  Once they cool…no spinach taste.

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