125ml olive oil (not extra virgin)
250ml dairy or unsweetened non-dairy milk
100g fresh spinach
3-6 tbsp honey (try and use a little less each time you make it to adjust your tastebuds to less sugar)
400g plain or wholewheat flour (or half-and-half of each)
3 tsp baking powder
a handful of chopped dark chocolate or dark chocolate chips
Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | addsomeveg.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare leafy greens that the whole family will enjoy.
These chocolate chip muffins are low in sugar and have a leafy green twist: they contain spinach! Don’t worry, they don’t taste of it, but the colour it lends them is great fun. Give them a superhero name and serve them up to the kids to surprise them.
Preheat the oven to 180C/160C fan/gas 4.
In a blender, blend the oil, milk, spinach and eggs until the spinach is broken down and smooth, and the mixture is frothy. Add the honey and pulse to combine. Then add the flour and baking powder and pulse again until it is just combined and you can’t see any more fleck of flour.
Stir through the chocolate chips and divide the batter between 12 muffin cases in a 12-hole muffin tin. Bake for 20-30 mins, or until a skewer inserted into the centre of a muffin comes out clean. Allow to cool.
Kids don’t like the green colour? Try adding 2-3 tbsp of cocoa powder to the batter with the flour to make them double chocolate muffins and hide the green flavour.