Spinach and potato muffins are quick to make and perfect for fasting.
Materials
500 gr. spinach, chopped and squeezed well
450 gr. Whole Milled Flour
1 cup extra virgin olive oil
One spring onion, chopped
1/2 cup dill, chopped
One large potato, diced and lightly sauteed
1 cup of vegetable yogurt
1 cup plant-based milk or water
salt
pepper
Procedure
Step 1
In a large bowl, pour all the ingredients and plenty of salt and pepper. Mix very well until they come together and have a fluffy dough. Put in the fridge for 1 hour.
Step 2
Preheat the oven to 180°C and lightly grease a baking tray with muffin slots. Divide the dough into the muffin slots and bake for 25 minutes, until puffed and well browned.
Step 3
Let them cool well, unmold them and serve.
READ MORE: Baked potatoes with chestnut and orange.
