Monday, November 23, 2009

Green Muffins

3-4 cups of the greens of your choice (I used mustard greens and purple kale, but one could use spinach or something similar)
1 1/2 cups canola oil
4 small farm eggs from your friend's neighbour or 3 large eggs
1 to 2 teaspoon chopped garlic (I used 1 giant clove from our CSA garlic)
2 cups (soy)milk with 2 tbs white vinegar (2 cups buttermilk works as well...)
6 cups all-purpose flour
6 teaspoons baking powder
2 1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon to 1 teaspoon cayenne pepper (optional)

Pre-heat oven to 375 degrees F and prepare a muffin tin as needed (greased or lined or nothing if it is non stick). Combine the eggs, oil, buttermilk and garlic in one bowl and mix. Add chopped greens and mix it further. In another, combine the flour, baking soda, salt and pepper.

Fold the wet ingredients in to the dry ingredients, stirring just enough so that they are mixed. Spoon the mixture into the muffin tin, fill each spot up to the top. I thought about sprinkling sesame seeds on mine and then forgot, so if you were to want to sprinkle anything on top, now would be the time. A nice idea would be chopped almonds or olives.

Bake in the oven for about 30 minutes or until golden brown and a toothpick comes out clean. They are really delicious straight out of the oven but also make for a yummy snack that can be packed in a lunch.

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