Savory Spinach Muffins
3 cups flour
1 teaspoon salt
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3 eggs
1 cup soy milk
1 cup canola oil
1 package frozen chopped spinach, thawed and squeezed dry
1/2 cup pesto sauce
1 cup cheddar cheese, grated
3 cloves garlic
The original recipe called for a quarter of a cup of garlic.
To maintain harmony in my home, I used much less garlic.
I don’t have a particular preference for soy milk, except
that it lasts longer than regular milk. I intend to try some variations of both
the milk and the cheese variety.
This batch was made with store-bought pesto. I still have
some hommade pesto from last summer in the freezer. That will be another factor
to test.
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