Hope everyone had a happy Eater time....

After two evenings with the family or friends I enjoyed easter monday on myself with relaxing and of course good eating. 

Haven eaten a lot the last days and still having some leftovers in the fridge, I wasn't in the mood for an left-over-dinner. 

Usually I buy over the weekend a little more vegetables, than I really need - but hey you never know. Today I was really glad I did so. Cause all I wanted was something little  stomach-filling with just a salad. 

And so it happend that I made an old grabed out recipe for Spinach-Muffins. Perfect for my new Muffinform.

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Spinach Muffins

Wonderful, fluffy Muffins, probabely the best way to eat spinach!

12 Muffins

Ingredients:
300 g Spinach
salt
1 Onion
250 flour
1 pack baking powder
80 ml Oil
400 ml sparkling water
30 g pinenuts
salt and pepper

Baking or Muffinform

Preparation:
Preheat the oven up toe 190 C°. Clean the spinach and blanch in boiling salted water for about 5 minutes. Drain and chop very finely. 

Peal and chop the onion very finely and glaze in hot oil till translucent. Add the chopped Spinach and season with salt and pepper. 

In a bowl wisk together flour, baking powder and 1-2 tsp. salt. Wisk under the oil and sparkling water. 
With your hand-dought-hook knead under the pinenuts and spinach. 

Oil the forms and fill with the spinach-dought-mix. 

Give in the hot oven and bake for about 20-25 min. 


Then you have to do is enjoy your vegetable muffins! ;)