Want a healthy Halloween appetizer, snack, or just a plain old hearty munchie? Try some ghoulishly green muffins (don't fret they're just spinach egg muffins). I was trying to find a good Cindalou option for a Halloween party dish and Jon suggested that I just make some of my normal food- something gross looking and green goo-ish. For once we agree ;)
I adapted this recipe from Steal This Meal Spinach Egg Muffins, though I have made similar in the past with coconut flour. This time I added egg whites (since I had them) and used my Vitamix (since I'm lazy). Steal this meal also has a nice kale recipe for those kale fans out there... that's me, of course. They have a great Paleo recipe and lifestyle site so check it out. No, I don't know them I just like their stuff. Not everyday you can mash the superfood vitamin and mineral packed bags o' spinach and farm fresh free range eggs into a Paleo party bite. Well, around here it is an everyday thing... You can almost sing the alphabet in vitamins in this dish- give me a "A," "K," "MaGNESIUM." Not to mention bioavilable B12, choline, selenium. You get the idea. Alas, onto green goodness:
6 whole fresh eggs
1/4 c. dried egg whites (or 6 egg white equivalent or just more eggs) + water (see below)
3 cloves raw garlic
3 lbs. frozen spinach
1 T. lemon juice (optional)
sea salt and pepper, to taste (about 2 t.-1 T. each)
spices to taste: I used ~1 T. crushed red pepper, Italian seasoning, and 1 t. cayenne)
2 T. extra virgin olive oil
Steam the 3 lbs frozen spinach with 1 T. water and 1 T. lemon juice (if desired) until vibrant green but soft and cooked (7-10 mins depending on temperature). Set aside and let cool.
Line muffin cups and spray with nonstick spray or coat with coconut oil (or real butter). Preheat oven to 350 degrees.
In the Vitamix (or your blender) add the powdered egg whites (I used 1/4 c. dry egg whites= 6 egg whites of the Deb El Just Whites brand) and water (1/2 c. then additional 1/4 c water to make smooth consistency) and blend on low until dissolved (1-2 minutes, varying speed).
Using a jam press or slotted spoon drain the spinach until very dry. I also used my flat fold colander to help squeeze out all the liquid, though hands work fine also.
Add the spinach to the egg white-water mixture in blender. Blend on medium for 1 minute to help mix. Add 6 raw eggs. Add garlic and spices (also pepper, 1 T. Italian seasoning and 1 T. crushed red pepper) and extra virgin olive oil.
Blend on medium mixing with Vitamix damper. When well mixed (2-3 minutes) turn to high and mix vigorously until well blended and bright green (my favorite!) Spoon into muffin cups and bake at 350 for 15-17 minutes or until toothpick comes out clean.
Best toppings (as if they need 'em): raw organic almond butter or coconut oil (butter for ya'll dairy folks out there). Actually a kalamata olive would go nicely too...
Yield: About 22 medium "muffins" (I swae that count is before I ate half the batch!)
I added this recipe to Nutrition Data for the stats and label: