Spinach “Green” Muffins

Ingredients:

  • 1/2 cup unsweetened applesauce (about one single serving cup)
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup fresh spinach, packed
  • 1/3 cup sugar
  • 2 tablespoons vegetable or canola oil
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 350°F.
  2. Processes wet ingredients in a blender: applesauce, egg, vanilla, spinach, sugar and oil.
  3. Combine the dry ingredients in a bowl: flour baking powder, baking soda and salt.
  4. Add the wet spinach mixture to the dry ingredients.
  5. Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture will be very dense! On occasion, if it seems too dense, I’ll add a splash of milk to loosen it up, but the mixture should resemble a thick cookie dough. It won’t pour easily.
  6. Scoop the batter into greased muffin tins. This recipe will make 8-9 large muffins or 24 mini-muffins.
  7. Bake for 12 minutes for mini-muffins or 17 minutes for regular-sized muffins.
  8. Let them cool on a rack and enjoy! 

~Recipe adapted from mamasaywhat.com

Double Chocolate Biscotti

Ingredients:

  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup dark cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet Chocolate chips

Directions:

  1. Preheat oven to 350 degrees Fehreinheit
  2. Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.
  3. In a seperate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
  4. Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper or silicon mat) Bake for 30 minutes.
  5. Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
  6. Completely cool cookies on a rack then store in an airtight container.

~Recipe adapted from chocolatechocolateandmore.com