August 18, 2013
Parmesan Spinach Cupcakes
These cupcakes are perfect for a family of four, but the recipe can be doubled, tripled, or quadrupled to make several more cakes for a large family gathering or picnic.
These cakes are a great way to get a serving of vegetables into your diet and will make your bowels feel cleansed. They are also a perfect food to eat for anyone going on a diet or just looking for a healthy snack or side dish to accompany any meal.
Parmesan Spinach Cakes
Ingredients
- 6 oz spinach
- 1/2 cup parmesan cheese
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 plus 1/8 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cumin powder
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- Optional: more parmesan cheese for garnish
- Optional: ground black pepper (I am not a fan of pepper and prefer to leave it out)
Directions
-Makes 4 cupcakes
- Preheat oven to 400F.
- Pulse the spinach in the food processor. This may need to be done in several batches (it took about two batches for me.)
- Combine the pulsed spinach with the rest of the ingredients.
- Spray 4 muffin tins and fill them with the spinach mixture. Cook the cakes in the oven for 20 min. Let the cakes cool for at least 5 min before serving.
-Makes 4 cupcakes
Nutrition link: parmesan cupcakes-nutrition
Other recipes: