Florentine (Spinach) Muffins – Savory Muffins for Kids’ Lunch Box

Ingredients:

3 c flour 1 tsp salt 1 1/2 tsp baking soda 3/4 tsp baking powder 3 eggs 1 c milk 1 c vegetable oil 1 package frozen chopped spinach, thawed and squeezed dry 2 tsp herbs (mixed Italian herbs) 1/2 c pesto sauce 1 c grated Monterey jack cheese 1/4 c minced fresh garlic

Directions:

1. Preheat oven to 375 and Grease mini muffin tins.

2. Sift together the flour, salt, soda, and baking powder in a bowl.

3. Beat eggs with milk and add to flour mixture.  Stir in oil and spinach and mix well. Fold in herbs, pesto, cheese and garlic.

4. Spoon into muffin cups and bake for 12-15 min till nicely browned.