Hearty spinach muffins
Feeling a little peckish? These delicious vegan muffins are the perfect snack to satisfy your savoury cravings keeping you calm and ready to take on the rest of your day.
Made using spinach and sun-dried tomatoes these healthy muffins have a delicious savoury flavour whilst also being light and fluffy inside! Our secret? YOGI TEA® White Tea with Aloe Vera! This tranquil tea adds a subtle aromatic flavour sensation to the muffins so you can continue to enjoy your day feeling at peace and satisfied. To find out how we use this special ingredient, read the recipe below!
Ingredients for 12 muffins
Preparation time: 20 minutes
Cooking time: 25 minutes
- 3 YOGI TEA® White Tea with Aloe Vera teabags
- 30 g sun-dried tomatoes
- 160 g spinach
- 60 ml olive oil + oil for the muffin tin
- 1 tbsp apple vinegar
- 250 g spelt flour type 630
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 ½ tsp salt
- 2 tsp thyme
- 20 g sunflower seeds
Preparation
- Bring the tea and sun-dried tomatoes to the boil in 300 ml water, leave to steep for 10 minutes, remove the teabags and leave the tea to cool down to room temperature.
- Blanch the spinach in boiling water, leave to wilt, drain, rinse in cold water and leave to drain well.
- Preheat the oven to 200 °C.
- Squeeze the remaining water from the spinach and roughly chop. Remove the tomatoes from the tea, leave to drain well and finely chop.
- Mix the cooled tea with the olive oil and apple vinegar in a mixing bowl. Mix together the flour, baking powder, baking soda and salt and whisk into the liquid ingredients. Fold in the tomatoes and spinach.
- Grease the muffin tin and fill each hole up to about ¾ full with the batter. Top with sunflower seeds and bake for 25 minutes.
Sound good? Let us know how you get on by sharing your creations with us online. Discover all our delicious recipes.
