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Pastry Chef Nicole Plue Yields 24 muffins Ingredients 2 ea. Onions, diced 1/4" 1 bu. Spinach, washed and spun dry 1 tsp. Olive oil 2-1/2 cup Cake flour 1/4 cup Sugar 1 Tbl. Baking powder 2 tsp. Salt 2 ea. Eggs 3/4 cup Milk 2/3 cup Vegetable oil 1/2 cup Parmesan for top Method 1. Heat a suitable pan over medium high heat and add the olive oil. Add the diced onions and cook slowly until they become richly caramelized. Remove to a baking pan to cool. Add the spinach to the pan and cook over high heat until the leaves become completely wilted. Remove to a baking pan to cool. When cool, chop finely. Reserve. 2. Combine the four dry ingredients in a bowl and mix well. 3. Add the eggs, milk and vegetable oil to the dry ingredients along with the cooled onions and spinach. 4. Mix together until just combined. Do not over mix. 5. Scoop the batter into buttered muffin tins, filling two thirds of the way to the top. Sprinkle the tops of the batter with Parmesan cheese. 6. Bake at 425 degrees F. for about 15 minutes. Remove the tin from the oven and remove the muffins from the tin. |
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