6 Serves
45 Mins
Preheat your oven to 175°C and prepare a muffin tray by coating it thoroughly with cooking spray.
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ItalianVitamin K
194 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
354 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
442 mg / 4,700 mgSodium
869 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
In a large mixing bowl, combine your dry ingredients and finely chopped fresh spinach.
In a separate bowl, whisk the eggs and cooking oil together until well combined.
Pour the wet mixture into the dry ingredients and stir gently until the batter is uniform and the spinach is evenly distributed.
Use an ice cream scoop to portion the batter into the prepared muffin tray.
Bake in the preheated oven for 25 to 30 minutes, or until a fork inserted into the center comes out clean. Serve warm with a side of ketchup.
9
g31
g8
g
Italian
Italian