Guest Post: Spinach and Fire-Roasted Tomato Muffins

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Listen, we all have mixed feelings about Facebook (unless you’re 14) but without it we wouldn’t have this fabulous recipe, because today’s guest-poster is a friend-of-a-friend-from-college who heeded my “help I’m going out of town and can’t cook please guest post” plea. Bethany is a wonderful cook who should probably have a blog of her own, but in the meantime we get her! Check her out on Pinterest for further inspiration. Here’s her recipe:

A few years ago, when my husband and I were just starting our lives together, I found a recipe for spinach pesto muffins in a recipe book we received as a wedding gift. The second time I made this recipe was during the winter and I did not have pesto on hand. I did, however have a can of chopped organic fire roasted tomatoes in our pantry. The resulting recipe/muffins turned out so well that I have not gone back to the original!

Spinach and Fire Roasted Tomato Muffins:

3 Cups (15 oz) all-purpose flour
1 Tbsp baking powder
1 1/4 tsp salt
3 Large eggs, beaten
2/3 cup of olive oil
1 cup milk
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry [Rae’s note: I bet you could use fresh sautéed for this, just make sure to get the moisture out]
1 can of fire roasted tomatoes

Preheat the oven to 375 degrees. Grease 2 standard muffin tins.

In a bowl, stir together the flour, baking powder, and salt. In another bowl, whisk together the eggs, olive oil and milk. Stir in the spinach until blended. Make a well in the center of the flour mixture and add the spinach mixture, stirring just until evenly moistened. Drain about half the juice off the the can of roasted tomatoes and add the tomatoes to the batter. Stir in gently. The batter may be slightly lumpy. Spoon the batter into each muffin cup, filling it level with the rim. Fill any additional muffin cups half full with water to prevent warping. [Rae’s note: did other people know about this? Thanks for the tip!]

Bake the muffins until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.

I love to serve these with eggs for breakfast or with chili or soup for dinner. I hope you enjoy them as much as our family does! (As a side note, you’ll notice in the pictures I made this batch with double the spinach… I’m just that much of a spinach lover…mmmm).

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