These muffins are healthy and a wonderful savory treat! You can have them as a portable breakfast, lunch with some soup or an afternoon snack. Ingredients: (6 muffins) 1-1/2 c whole wheat flour 1/2 Tbsp baking powder 1/2 tsp salt 1 large egg 1/3 c olive oil 1/2 c half and half 4 oz frozen chopped spinach, thawed and squeezed dry 1/2 pine nuts 1/4 c pesto 1/2 c shredded Mozzarella cheese Prep: 1. Preheat oven to 375°F. Line 6 standard muffin cups. 2. In a bowl, stir together the flour baking powder and salt. 3. In another bowl, whisk together the egg, olive oil and half and half. Stir in the spinach and pin nuts until well blended. Add the dry ingredients and stir until evenly moistened. Fold in the pesto and cheese. 4. Spoon batter into muffin cups, filling level with the rim. 5. Bake for 20-25 minutes, until golden and springy, and a toothpick inserted into the center of a muffin come out clean. Transfer to a wire rack and let cool for 5 minutes.
