These tasty little muffins are picky-husband approved! They are a great way to sneak in some iron-filled deliciousness without any familial objections! Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin.
Mix spinach, flour, eggs, paprika, onion powder, garlic powder, salt, and black pepper in a bowl; divide evenly between prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
Per Serving: 58 calories; protein 4.4g; carbohydrates 6.5g; fat 2g; cholesterol 62mg; sodium 58.7mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.