This week was a good week.  Monday brought on our first full week of school and also brought a nice big crazy food box.  I don't think that we've ever been so thrilled to get food.  Let me tell ya, it's been slim pickings around here lately.  About 3 hrs after the food box arrived we had used/cooked almost all the veggies.  Seriously.  Went through them just like that.  I think that I've still got a zucchini and a green pepper left... that's it!


Every week when we get the food box they send a couple of pieces of paper with it.  One piece of paper has all the crap on it... everything that I ordered, what arrived and how much it all cost.  The other piece of paper holds announcements and a boat load of recipes.  There are a couple of these recipes waiting for me to try them out but this particular recipe caught my eye immediately.  I was on the hunt for something that would be suitable for school/work luches (to go with my awesome 3 bean salad), transportable and not needing to be heated up.  So... I tried it.


The recipes was easy.  Did it knock me out?  No.  Did it totally suck?  No.  Will I make them again? Maybe - probably. 
Here are some things that I would change:
Add a little more salt to the recipe (maybe another tsp or so)
Add a dash of paprika and/or some cayenne (just a pinch)
Increase the amount of cheese to 1 1/3 cups
Add 1 1/2 tbsp of brown sugar
Do Not skip the parmesan on top of each muffin (it will add a lot)  

These would go nicely with chili (a replacement for corn bread), stew, soup.  Things that need a little carb on the side.  This is definitely not just carb though but healthy carb.  The recipe below is exactly as I made it.  Think about the additions above and see what you think.


Spinach Cheese Muffins
makes 12 medium/smallish muffins

1 1/2 cups whole wheat flour
2 tsp baking powder
1 tsp salt (add a little more though)
1/2 tsp baking soda
6 tbsp unsalted butter, melted
1 egg
3 cups shredded spinach
1 cup milk
1 cup shredded cheese
2 tbsp diced herbs
parmesan cheese for the tops

Preheat oven to 350 degrees F.
Grease or line 12 muffin cups.
Mix the flour, baking powder, baking soda and salt together in a bowl.  Set aside.
Stir together the melted butter, egg and milk until well blended.  Slowly stir in the flour mixture and form a batter.  Fold in the cheese and then the spinach and herbs.


Spoon into the muffin cups.  Top with a little parmesan and bake for 20 - 24 minutes - 'til a tester comes out clean.