Spinach Sweet Corn Muffins


Photo: Angie's Recipes
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Ingredients

140 grams German #405 flour
60 grams Potato starch
150 grams Frozen spinach, thawed
100 tablespoons g+1 Canned corn kernels
2 tablespoons Olive oil
1/2 tablespoon Baking powder
1/4 teaspoon Baking soda
2 Eggs
60 grams Sugar

Preparation

1
Beat eggs and sugar until light and doubled in volume. Add in spinach puree and olive oil. Mix well.
2
Sift the flour, starch baking powder and baking soda into the liquid mixture. Finally add in 100 grams of corn kernels and mix.
3
Scoop the batter evenly into 11-12 muffin cups, then sprinkle each on the top a few corn kernels. Bake in a preheated 175C/350F oven for about 18-20 minutes.

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About

If you use fresh spinach, poach them in lightly salted water for 2-3 minutes. Chop them finely before using.

Yield:

12 muffins

Added:

December 10, 2009

Creator:

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