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I get inspired (and thrilled) when weelicious moms send
me their ideas for new recipes. Last year, a reader sent me a recipe she had
seen for muffins made with spinach and applesauce combined with a boxed cake
mix that she wanted to make healthier. Although a spinach muffin seemed out
there, I was won over by this mom’s enthusiasm. After a bunch of trial and
error, I came up with a shockingly delicious muffin. They had just the perfect
amount of sweetness and an appealing bright green color. Chloe joined me in
making a batch and she got so into it I caught her eating spinach leaves
directly out of the measuring cup (who says kids don’t like their greens?).
Thank you to the weelicious mom who inspired this recipe (you know who you
Cooking spray (optional)
1/2 cup unsweetened applesauce
1 large egg
2 teaspoons pure vanilla extract
1 cup packed fresh spinach leaves
1/3 cup sugar
2 tablespoons vegetable or canola oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat the oven to 350 degrees F and use paper liners or
grease a 24-cup mini muffin pan.
2. Place the applesauce, egg, vanilla, spinach, sugar and oil in a food processor and purée until smooth.
3. In a separate bowl combine the flour, baking powder,
baking soda and salt.
4. Pour the spinach purée into the flour mixture and stir
until combined. Scoop the batter into the mini muffin pan, filling each
cup 2/3 full.
5. Bake for 12 minutes, or until a toothpick inserted in
the center comes out clean.