Spinach Muffins
Serves 12 muffins. 3 ingredients
Ingredients
- 3 16-oz. bags frozen spinach, defrosted
- 2 eggs or 4 egg whites
- Optional seasonings: salt, pepper, Penzeys Italian herb seasoning, Penzeys Greek seasoning, lemon juice (If you don't have Italian or Greek herb blends, you can replicate the flavors by using oregano, thyme, marjoram, basil... don't be afraid if you think you don't know how to cook. You really can't screw up with herbs -- just add them a little at a time 'til it tastes the way you want it. Start with about 1/2 teaspoon dried... I just sprinkle and mix 'til it tastes right.)
Directions
- THIS IS REALLY IMPORTANT: Squeeze excess water from the defrosted spinach. My trick: Cut a corner off the bag, and squeeze the spinach inside the bag, letting the water drain out the hole. Much easier than dumping the green stuff out and squeezing.
- Put the spinach in a bowl and add seasonings, to taste. Today I made mine with salt, pepper, and Penzeys Greek seasoning -- and they taste totally rad.
- Add eggs and mix until everything is completely blended.
- Grease a muffin pan with coconut oil or no-garbage organic olive oil spray and scoop the spinach mixture into the cups. I filled mine all the way to the top and packed it in pretty tight. They puff a little when they bake, then deflate when they cool. Ready to go into the oven.
- Bake in a 350-degree oven for about 35-40 minutes.
- Eat to your heart's content and be ready to hold your own with Bluto or the WOD.
Notes
These suckers are pretty good. I like them best cold or at room temperature. The recipe makes 12, and if you eat them two at a time, you'll get 1 block each of protein, carbohydrates, and fat -- which makes them an ideal snack for a "medium female" like me. (Two muffins is about 1 Weight Watchers point, too.)