Nobody point out to the kids that this muffin is green. This is the latest installment of my ongoing efforts to get the toddler to eat more vegetables and fiber. Both kids like these, and nobody has questioned the greenish tint. I worked from this recipe . The changes I made are: adding spinach, replacing the two egg whites with one whole egg, replacing the honey/molasses with extra brown sugar for FODMAP reasons, and adding some (gluten-free) flour because I just didn't trust that oat bran alone would allow these to set in the oven. The Recipe: 1c oat milk 1 egg 1/2c frozen spinach, defrosted 2 tb canola oil 2c oat bran 1/3c brown sugar (or a little more, depending on toddler's pickiness level at the moment) 2 tsp baking powder 1/2 tsp salt 1/3c gluten-free flour (I used Bob's Red Mill 1:1) 1/2c blueberries In a food processor (I used a magic bullet), blend the spinach with the milk, egg, and oil. In a bowl, combine this mixture with the sugar. Add the dry ingredients a
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.