Spinach Cake Mini Muffins

Feeding a toddler healthy foods can be a challenge. These muffins are easy to make with wonderful ingredients.

Tastes & Treasures cookbook has recipes for Blueberry muffins and Sour Cream muffins. They can also be made into "mini muffins".

Spinach Cake Muffins

Ingredients
1/2 Cup Unsweetened Applesauce

1 Large Egg

2 Tsp Vanilla Extract

1 Cup Fresh Spinach, packed

1/3 Cup Sugar

2 Tbsp Vegetable, Olive or Canola Oil

1 1/2 Cups All Purpose Flour

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

Directions
1. Preheat oven to 350 F.

2. Place the first 6 ingredients in a food processor and puree
3. Place the remaining ingredients in a separate bowl and combine.

4. Pour the spinach puree in a large mixing bowl.

5. Slowly mix the dry ingredients into the wet until combined.

6. Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.

7. Bake for 12 minutes.


Note: Freezes well in plastic baggies.

Makes 24 mini muffins

Gala Pecan Spread from Renee Donnelly

Renee Donnelly brought this yummy appetizer to the Historymakers Wrap Up Party. It was a big hit and easy to make.




Gala Pecan Spread

Ingredients
1 8 ounce package cream cheese
2 tbsp milk
3 ounce package or jar dried beef
½ cup finely chopped green pepper
2 tbsp dehydrated onion
½ tsp garlic
¼ tsp black pepper
½ cup sour cream

Directions

Combine and blend cheese and milk.
Stir in beef and seasonings. Mix well.
Fold in sour cream.
Spoon into 8 inch pie pan and cover with sprinkling of chopped pecans.

Bake at 350 degrees for 20 minutes.
Serve with crackers.

Chocolate Lover's Delight Pie pg 152

My mouth is watering. Look at this rich, sinful, luscious pie. Two ladies made the same pie for the League meeting Monday and every morsel was gone. Nancy Evans is holding her creation with the beautiful topping of chocolate curls. Tobe Daum learned quickly that this pie cannot survive the drive to the museum in the 100 degrees. Hers went right into the freezer to "firm up". Nancy transported hers in an insulated container. Tobe also made these Sour Cream Muffins pg 41. By the time I got in line for the buffet, they were all gone so guess I have to make them myself.
The guest speakers, George and Donna Hartz, were very informative about their book, "The Phoenix Areas Parks and Preserves." George also serves on the Museum Board. Kay Holcombe and I tried to buy the book at the Museum gift shop but they were sold out so I will go online to purchase it...a "must" read. The League presented the Hartz's with a copy of "Tastes & Treasures."