Carrot and Spinach Cornbread Muffins

Many people prepare meals one to two days in advance, in order to save time and avoid being tied to the kitchen on a daily basis. Cooking on Monday for Tuesday and Wednesday means preparing a larger quantity than usual. This technique can be applied to all meals including breakfast, lunch and dinner! In addition to meals, homemade pastries and spreads are always a great solution because they can be refrigerated for three days or stand up to a month in the freezer. Breads, pies and tarts, when heated in the oven, have the exact same crispy texture and delicious aroma as when first baked.

Try our recipe for carrot and spinach cornbread muffins and see for yourself! This healthy combo of ingredients is perfect for breakfast and dinner with a glass of cold yogurt, the kids will love it.

– 1/2 bag grated carrots ICEBERG SALAT CENTAR
– 1 handful baby spinach ICEBERG SALAT CENTAR
– 2 eggs
– 5 tbsp. olive oil
– 2/3 cups corn flour
– 2/3 cups flour of choice (spelt, wheat …)
– 2 tsp. baking powder
– 1 cup yogurt
– 1/2 tsp. salt

1. In a mixing bowl, whisk together eggs, salt, oil and yogurt.
2. In another bowl, combine flour and baking powder, then add the mixture with the eggs.
3. In a food processor, mince carrot and baby spinach.
4. Add minced vegetables to the mixture and stir gently.
5. Pour mixture in muffin molds and bake in a heated oven at 180 degrees for 25 minutes.

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Carrot and Spinach Cornbread Muffins


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