What's cooking this season
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
SPINACH<br />
savory spinach muffins<br />
INGREDIENTS:<br />
2 3/4 c. whole-wheat flour<br />
1 tsp. baking powder<br />
1 tsp. paprika<br />
3/4 c. low-fat buttermilk<br />
1/2 c. vegetable oil<br />
2 large eggs<br />
1 c. thinly sliced spinach leaves<br />
3/4 c. feta cheese<br />
Nutrition Facts<br />
Serving Size 1 muffin<br />
Servings Per Container 12<br />
Amount Per Serving<br />
Calories 218 Calories from Fat 117<br />
% Daily Values*<br />
Total Fat 13g 20%<br />
Saturated Fat 3g 15%<br />
Trans Fat 0g<br />
Cholesterol 44mg 15%<br />
Sodium 228mg 10%<br />
Total Carbohydrate 17g 6%<br />
Dietary Fiber 3g 12%<br />
Sugars 1g<br />
Protein 7g 14%<br />
*Percent Daily Values are based on a 2,000 calorie diet.<br />
PHYTOCHEMICAL BENEFITS:<br />
eye and cell health, arterial, lung &<br />
liver function, lowers the risk of some<br />
cancers, promotes strong bones<br />
and teeth<br />
STORAGE<br />
COLORS HOW TO USE<br />
METHOD:<br />
1. Preheat oven to 375° F. Spray<br />
a standard muffin pan with<br />
nonstick spray.<br />
2. In a large bowl, whisk buttermilk,<br />
oil, eggs. In a separate bowl,<br />
whisk flour, baking powder, and<br />
paprika in a medium bowl. Add<br />
the dry ingredients to the wet,<br />
whisk until blended.<br />
3. Fold in spinach and feta to<br />
incorporate evenly.<br />
4. Divide batter into cups,<br />
cups should be filled<br />
5. Bake muffins 25-28 minutes.<br />
Cool for 5 minutes.<br />
Store unwashed spinach in a plastic<br />
bag in the vegetable drawer<br />
Toss freshly washed leaves into a<br />
salad, or sauté with garlic and olive oil<br />
Green Phytochemicals
Change language