Muffins in a beautiful springtime shade of green – another addition to my collection of spinach bakes :). These spinach and lemon muffins are quick to make, wonderfully moist, with chunks of apple and finished with a tangy lemon icing… absolutely delicious! Perfect for a sunny weekend.
Makes 10–11 muffins.
Ingredients for spinach, lemon and apple muffins:
- 250 g plain flour
- 2 teaspoons baking powder
- 190 g caster sugar
- 125 ml rapeseed or sunflower oil
- 140 ml sour cream
- 60 g fresh baby spinach
- 2 eggs
- finely grated zest of 1 lemon
- 2 apples, peeled and diced
All ingredients should be at room temperature.
Place the spinach, oil and sour cream in a blender and blend until smooth and evenly green (a hand blender works just as well). Pour the mixture into a large bowl, add the eggs, sugar and lemon zest, and briefly whisk to combine. Sift in the flour and baking powder, then gently mix until just combined – do not overmix. Fold in the diced apples.
Line a muffin tin with paper cases. Divide the batter between 10 – 11 cases, filling each about three-quarters full.
Bake at 170°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove and leave to cool on a wire rack.
Ingredients for the lemon icing:
- 1 cup icing sugar
- 3 tablespoons lemon juice
Mix together until smooth using the back of a spoon. If the icing is too thick, add a little more lemon juice; if too runny, add more icing sugar.
Enjoy!
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