Spinach and White Chocolate Muffins
Baking and Desserts | European cuisine
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
12
Description
Spinach and white chocolate muffins
Ingredients
- Sugar - 5.3 oz
- Wheat Flour - 10.6 oz
- Frozen spinach discs - 7.1 oz
- White Chocolate - 3.5 oz
- Safflower Oil - 8 fl oz
- Chocolate eggs - 3 pieces
- Vanilla salt - to taste
- Butter - 2.6 oz
- Powdered Sugar - 0.7 oz
- Apricot Jam - 1 tablespoon
- Pastry decorations - to taste
- Baking Powder - ½ teaspoon
Step by Step guide
Step 1
Squeeze the liquid from the thawed spinach. Place it in a blender, add the vegetable oil, and blend until smooth.
Step 2
Break the white chocolate into pieces and melt it in a water bath.
Step 3
Whisk the eggs, sugar, and vanilla sugar until frothy.
Step 4
Mix the flour with the baking powder and add the egg and spinach mixtures along with the melted chocolate. Combine everything until smooth.
Step 5
Pour the liquid batter into muffin molds, about 2 tablespoons in each mold. Bake at 180–392°F for 20–25 minutes.
Step 6
Remove the muffins from the oven and let them cool completely.
Step 7
Meanwhile, whip the butter with the powdered sugar and apricot jam until creamy.
Step 8
Fill one corner of a regular plastic bag with the cream and cut the tip of the corner to create an opening no larger than 0.5 cm in diameter.
Step 9
Decorate the muffins with a crown. Squeeze small stems in a circle in the center of each muffin from the bag and top each with a sugar bead. Place in the refrigerator for 10–15 minutes.
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