I must be the first person to come up with such an unusual muffin flavour, haha.
When I told the husband that I was making Goji Berries, Corn and Spinach Muffins, he initially expected the muffins to be savoury but was pleasantly surprised to find out that they were actually sweet dessert muffins.
It was really an experimental attempt, with whatever that was in the fridge that needed clearing out.
I used baby spinach leaves but they didn’t actually add much flavour to the muffins except giving them a nice green colour.
The sweetness of the bananas, crunch of the corn, bitter-sweet flavour of the goji berries all came together pretty well. And like my previous muffin bakes, I would add whole wheat flour, rolled oats and less sugar just to keep these muffins wholesome and healthy. Give it a try!
Spinach Muffins Recipe
Ingredients (makes 12 muffins)
140g plain flour
80g whole wheat flour
40g rolled oats
1/2 tsp sea salt
2 tsp baking powder
6 tbsp canola oil
85g castor sugar
3/4 cup skimmed milk
60g baby spinach leaves, rinsed & drained
corn kernels from 1 fresh corn cob
30g dried goji berries, soaked in water for 5 minutes & drained on paper towels
2 overripe bananas, peeled & mashed
1. Preheat oven to 170 deg C. Line a 12-hole muffin tray with paper cups.
2. Sift the flours, salt and baking powder into a bowl.
3. Using a food processor or stick blender, blend the spinach and milk.
4. In a large mixing bowl, whisk together the oil, sugar, eggs and spinach-milk mixture.
5. Gradually fold the flour mixture and rolled oats into the wet mixture.
6. Stir in the corn kernels, goji berries and mashed banana until just combined.
7. Pour the batter into the muffin cups and bake for 25 minutes until a toothpick inserted in centre of muffin comes out clean.
8. Leave the muffins to cool completely on a wire rack before storing.