Spinach and White Chocolate Muffins

12 servings

50 minutes

Spinach and white chocolate muffins are an amazing combination of fresh greens and delicate sweetness. The recipe's origins lie in modern European cuisine, where unexpected ingredients are experimented with. Spinach gives the baked goods a light herbal note and rich color, while white chocolate adds creamy softness and refined sweetness. The muffins turn out airy, slightly moist inside, with a pleasant aroma of vanilla and chocolate. They can be served for breakfast with a cup of coffee, used as an elegant dessert, or to delight guests at a festive table. The creamy crown with apricot jam makes them not only tasty but also aesthetically exquisite, turning each serving into a small culinary masterpiece.

Energy value per serving

• Calories: 454.5
• Proteins: 5g
• Fats: 30.6g
• Carbohydrates: 41g

Ingredients

• Sugar: 150 g
• Wheat flour: 300 g
• Frozen spinach: 200 g
• White chocolate: 100 g
• Sunflower oil: 250 ml
• Chicken egg: 3 pc
• Vanilla sugar: to taste
• Butter: 75 g
• Powdered sugar: 20 g
• Apricot jam: 1 tbsp
• Confectionery decorations: to taste
• Baking powder: 0.5 tsp

Cooking steps

1. Squeeze the liquid from the thawed spinach. Place it in a blender, add vegetable oil, and blend until smooth.

   Required ingredients:

   • Frozen spinach: 200 g
   • Sunflower oil: 250 ml

2. Break the white chocolate into pieces and melt it in a water bath.

   Required ingredients:

   • White chocolate: 100 g

3. Beat eggs, sugar, and vanilla sugar until frothy.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 150 g
   • Vanilla sugar:  to taste

4. Mix flour with baking powder and add the egg and spinach mixtures along with melted chocolate. Combine everything until smooth.

   Required ingredients:

   • Wheat flour: 300 g
   • Baking powder: 0.5 teaspoon
   • White chocolate: 100 g

5. Pour the liquid batter into muffin molds, about 2 tablespoons in each mold. Bake at 180–200 degrees for 20–25 minutes.

6. Remove the muffins from the oven and let them cool completely.

7. Meanwhile, beat the butter with powdered sugar and apricot jam until creamy.

   Required ingredients:

   • Butter: 75 g
   • Powdered sugar: 20 g
   • Apricot jam: 1 tablespoon

8. Fill one corner of a regular plastic bag tightly with cream and cut the tip of the corner to create an opening no larger than 0.5 cm in diameter.

9. Decorate the muffins with a crown. Squeeze small stems from a bag in a circle in the center of each muffin and decorate each with a sugar bead. Place in the refrigerator for 10-15 minutes.

   Required ingredients:

   • Confectionery decorations:  to taste