These moist, savory muffins are a great way to work a healthy element into your family’s brunch. The spinach flavor mellows as the muffins cool.
200 g. Spinach (chopped)
2 medium potatoes (cooked, peeled and grated)
1 medium onion (grated)
2 cloves garlic (grated)
Salt, pepper and turmeric
1 tbsp. oil
Serves 4 people
Prep time 30 min
Cook time 45 min
Preheat oven on 39o ‘F/200’C.
In a hot pot containing oil sauté spinach and garlic; cover the lid and let cook.
In a large bowl, mix potato, onion, salt, pepper, turmeric, eggs and spinach.
Grease a muffin tin. Divide evenly into muffin cups filling each about 2/3 full.
Bake in preheat on oven for20 to 25 minutes.