green muffins

[Guest guest]

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.