![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/02\/34.jpg\" "\\"34\\"")
<\/a><\/p>\nSavory Spinach Muffins – vegan<\/strong><\/p>\n I have a hard time getting up in the morning during the week. I stay in bed until I absolutely have to get up so that I won’t be late for work. So I usually have 30 minutes between the time I get out my bed and the time I leave the house. After taking a shower and getting dressed, it’s time to leave. So I pack all my meals except for my dinner and go to work. It’s funny but I’m usually not hungry at all until I leave the house. But once I start driving I’m starving! So the most important thing about my breakfast is that it has to be something I can eat with hands. I’m really trying to avoid starting my day with sugary food, so I thought savory muffins would be a perfect breakfast option for me. I noticed I had lots of spinach (I just bought a bag not realizing we had already had two bags) and I decided to put lots of spinach into the muffins. They turned out to be beautiful bright green color. I also added corn and chopped sun dried tomatoes.<\/p>\n Savory Spinach Muffins (makes 12 muffins)<\/p>\n 2 cups all-purpose flour Preheat oven to 400 degrees F (205 degrees C). \u30b5\u30f3\u30c9\u30e9\u30a4\u30c8\u30de\u30c8\u5165\u308a\u307b\u3046\u308c\u3093\u8349\u30de\u30d5\u30a3\u30f3<\/strong><\/p>\n \u671d\u8d77\u304d\u308b\u306e\u306f\u3044\u3064\u3082\u82e6\u624b\u3002<\/p>\n \u76ee\u306f\u899a\u3081\u3066\u3044\u3066\u3082\u3067\u304d\u308b\u3060\u3051\u304e\u308a\u304e\u308a\u307e\u3067\u30d9\u30c3\u30c9\u304b\u3089\u51fa\u305f\u304f\u306a\u3044\u306e\u3067\u3059\u3001\u7279\u306b\u51ac\u306f\u3002\u3002\u3002\uff08\u7b11\uff09\u3002<\/p>\n \u306a\u306e\u3067\u3001\u8d77\u304d\u3066\u304b\u3089\u3046\u3061\u3092\u51fa\u308b\u307e\u3067\u306f\u5927\u4f53\u3044\u3064\u3082\uff13\uff10\u5206\u3002<\/p>\n \u30b7\u30e3\u30ef\u30fc\u3092\u6d74\u3073\u3066\u3001\u7740\u66ff\u3048\u305f\u3089\u3001\u3082\u3046\u51fa\u304b\u3051\u308b\u6642\u9593\u3002<\/p>\n \u3068\u3044\u3046\u3053\u3068\u3082\u3042\u3063\u3066\u3001\u4ed5\u4e8b\u3078\u306f\u305f\u3044\u3066\u3044\u3001\u671d\u98df\u3001\u30e9\u30f3\u30c1\u3001\u305d\u3057\u3066\u3001\u30b9\u30ca\u30c3\u30af\u3092\u6301\u3063\u3066\u884c\u304d\u307e\u3059\u3002<\/p>\n \u9762\u767d\u3044\u3053\u3068\u306b\u3001\u5bb6\u3092\u51fa\u308b\u307e\u3067\u306f\u5168\u7136\u304a\u306a\u304b\u304c\u3059\u304b\u306a\u3044\u306e\u306b\u3001\u8eca\u306b\u4e57\u308b\u9014\u7aef\u6025\u6fc0\u306b\u306a\u306b\u304b\u304c\u98df\u3079\u305f\u304f\u306a\u308b\u306e\u306f\u3069\u3046\u3057\u3066\u3067\u3057\u3087\u3046\u3002<\/p>\n \u671d\u98df\u306f\u8eca\u306e\u4e2d\u3067\u98df\u3079\u308b\u3053\u3068\u306b\u306a\u308b\u306e\u3067\u3001\u57fa\u672c\u7684\u306b\u624b\u3067\u98df\u3079\u3089\u308c\u308b\u3082\u306e\u304c\u4e2d\u5fc3\u3002<\/p>\n \u3057\u304b\u3082\u3001\u3067\u304d\u308b\u3060\u3051\u7518\u3044\u3082\u306e\u306f\u907f\u3051\u305f\u3044\u3068\u3044\u3046\u306e\u304c\u672c\u97f3\u3002<\/p>\n \u3067\u3001\u7518\u304f\u306a\u3044\u30de\u30d5\u30a3\u30f3\u3001\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\uff5e\uff01<\/p>\n \u3057\u304b\u3082\u3001\u307b\u3046\u308c\u3093\u8349\u305f\u3063\u3077\u308a\u3001\u4ed6\u306b\u3082\u3001\u30b5\u30f3\u30c9\u30e9\u30a4\u30c8\u30de\u30c8\u3001\u30b3\u30fc\u30f3\u3082\u305f\u3063\u3077\u308a\u5165\u308c\u3066\u3001\u30d8\u30eb\u30b7\u30fc\u6e80\u8db3\u611f\u30a2\u30ea\u306a\u671d\u98df\u30de\u30d5\u30a3\u30f3\u3068\u306a\u308a\u307e\u3057\u305f\u3002<\/p>\n \u3061\u306a\u307f\u306b\u3001\u5375\u3001\u725b\u4e73\u304c\u5165\u3089\u306a\u3044\u30f4\u30a3\u30fc\u30ac\u30f3\u30de\u30d5\u30a3\u30f3\u3067\u3059\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Savory Spinach Muffins – vegan I have a hard time getting up in the morning during the week. I stay in bed until I absolutely have to get up so that I won’t be late for work. So I usually have 30 minutes between the time I get out my bed and the time I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,19,28],"tags":[],"class_list":["post-28503","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-leaf-vegetabes","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28503","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28503"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28503\/revisions"}],"predecessor-version":[{"id":28521,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28503\/revisions\/28521"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3 teaspoons baking powder
\n2\/3 teaspoon salt
\na pinch freshly ground black pepper
\n3 tablespoons sugar
\n9oz bag of spinach leaves (blanched and patted dry)
\n1 cup soymilk
\n1\/4 unsweetened apple sauce
\n1\/4 cup canola oil
\n1\/3 – 1\/2 can corn
\nsun dried tomatoes (chopped)<\/p>\n
\nStir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl, stir together spinach and soy milk, and puree the spinach using a hand blender. Stir in apple sauce and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened. Fold in corn and sun dried tomatoes. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.Bake for about 25 minutes.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"