Spinach Sweet Corn Muffins
By: Angie's Recipes
Published: Thursday, December 10, 2009 - 4:54pm

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.

About


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