{"id":44425,"date":"2017-07-22T17:09:53","date_gmt":"2017-07-22T21:09:53","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44425"},"modified":"2017-07-22T17:09:53","modified_gmt":"2017-07-22T21:09:53","slug":"spinach-muffins-with-crunchy-onion-topping%e3%81%8b%e3%82%8a%e3%81%8b%e3%82%8a%e7%8e%89%e3%81%ad%e3%81%8e%e3%83%88%e3%83%83%e3%83%94%e3%83%b3%e3%82%b0%e3%81%bb%e3%81%86%e3%82%8c%e3%82%93%e8%8d%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44425&lang=en","title":{"rendered":"Spinach Muffins with Crunchy Onion Topping
\u304b\u308a\u304b\u308a\u7389\u306d\u304e\u30c8\u30c3\u30d4\u30f3\u30b0\u307b\u3046\u308c\u3093\u8349\u30de\u30d5\u30a3\u30f3"},"content":{"rendered":"

\"\"<\/p>\n

Muffin-making happens in my kitchen on the weekend.<\/p>\n

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I had beautiful spinach, and I knew that was going to turn my muffins to green deliciousness.<\/p>\n

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Love the color!<\/p>\n

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They were topped off with crunchy crispy onion.<\/p>\n

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And they were ready to go into the oven.<\/p>\n

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Finally out of the oven, and they looked absolutely perfect!<\/p>\n

Exactly what I expected, the color, and the puffiness.<\/p>\n

\"\"<\/p>\n

These are sweet (but not too sweet) and savory at the same time.<\/p>\n

So you can enjoy them for breakfast, brunch, lunch, or snack.<\/p>\n

Really anytime of the day.<\/p>\n

\"\"<\/p>\n

These are not only beautifully green, but also delicious!<\/p>\n

The inside is moist and the crunchy onion topping goes so well.<\/p>\n

I’m not a big beer drinker, but I bet these can be a good snack for beer drinkers, too.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Since I have cool lunchbox stuff (these are from 100-yen shops in Japan), I decided to quickly put together a meal package.<\/p>\n

\"\"<\/p>\n

Isn’t it cool?<\/p>\n

The spinach muffins were packed with fresh grapes and pickled rhubarb<\/a>.<\/p>\n

This is a well-balanced lunch, if you ask me.<\/p>\n

Spinach Muffins with Crunchy Onion Topping<\/strong>2 tablespoons flax seed meal (ground)
\n1 and 1\/4 cup soy milk
\n1 ~1.5 cup fresh spinach
\n1\/3 cup canola oil
\n2 cups all purpose flour
\n1\/2 cup sugar
\n2 teaspoons baking powder
\na pinch salt
\n1\/2 cup crunchy fried onion1. Preheat the oven at 375 F. Line a muffin tin with liners.
\n2. In a tall container combine flax seed meal and soy milk. Let it stand for a few minutes
\n3. Add fresh spinach. Puree spinach using a hand blender.
\n4. Add the rest of the ingredients except fried onion. Combine well but do not over-mix.
\n5. Spoon the batter in the muffin tins.
\n6. Place fried onion on top.
\n7. Bake for about 20~30 minutes or until a toothpick inserted in the center comes out clean.<\/p>\n<\/div>\n

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\"\"<\/p>\n

There is a Blues Festival going on in our city this weekend, and my Spinach Muffins made it there, too.<\/p>\n

It’s pretty hot outside, but the music is awesome!<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Muffin-making happens in my kitchen on the weekend. I had beautiful spinach, and I knew that was going to turn my muffins to green deliciousness. Love the color! They were topped off with crunchy crispy onion. And they were ready to go into the oven. Finally out of the oven, and they looked absolutely perfect! […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[281,8,19,28,29],"tags":[],"class_list":["post-44425","post","type-post","status-publish","format-standard","hentry","category-bento","category-breakfast","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44425","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=44425"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44425\/revisions"}],"predecessor-version":[{"id":44455,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44425\/revisions\/44455"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}