Guest guest Posted March 7, 2009 Report Share Posted March 7, 2009 That sounds interesting - thanks. Jo , yarrow wrote: > > I was going to make my usual oatmeal chocolate chip muffins, but > since I had some leftover nettles, I decided to " adapt " my recipe for > pumpkin muffins and substitute nettles! They turned out a deep forest > green inside and medium to dark green outside -- beautiful! It > occurred to me that if anyone is looking for a " green " recipe for the > 17th, it might be fun to make something like this (probably spinach > or chard would work, too, if you don't have stinging nettles in your > garden). The muffins have a dense fluffy texture and a great flavor > from the garlic and rosemary. > > Anyway, if anyone else is brave enough to make green muffins... > > Nettle Muffins (makes 12) > > 1.5 cups cooked nettles (moist enough to be puddinglike) > 3-6 garlic cloves > 1-3 teaspoons dry rosemary > 0.75 cup rice milk > 2 tablespoons ground flaxseed (optional) > > 2 cups whole wheat flour > 1 tablespoon baking powder > > Mix wet ingredients; whiz with hand blender if the garlic and > rosemary were not chopped finely. Let sit for 10 minutes to allow the > flaxseed to absorb moisture. > Mix dry ingredients. > Pour nettle mixture into flour mixture and combine until blended. You > may need to use your hands to mix them. > > Put muffin liners in muffin pan, and fill with batter. Bake at 400F > for 20-24 minutes, or until a toothpick comes out clean. > Quote Link to comment Share on other sites More sharing options...
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