Spinach Muffins with Ginger Carrot Marmalade

HomeClinics & ProgramsELLICSR KitchenSpinach Muffins with Ginger Carrot Marmalade

Skill Level	Easy

Preparation Time	10 minutes	Total Time	30 minutes
Servings	12 medium muffins (1 muffin per serving with 1 tbsp of marmalade)	Cost Per Serving	$0.39

Spinach Muffins

2 cups	Fresh Spinach
1	Egg
1 cup	Unsweetened Apple Sauce
2 tsp	Pure Vanilla Extract
1 3/4 cups	Red Fife Flour (or substitute with your favourite flour)
1/2 cup	Honey
2 tsp	Baking Powder

Ginger Carrot Marmalade

2 cups	Grated Carrots
1/4 cup	Grated Ginger
1 cup	Water
1	Orange, juice and zest
1/2 cup	Buckwheat Honey (any honey will work)

Preheat the oven to 350 degrees F.
Combine all marmalade ingredients together in a small sauce pot and place over medium high heat. Once it begins to boil, turn heat down to medium low and simmer for 20 minutes. Remove from heat and allow to cool.
Add spinach, egg, apple sauce, vanilla extract and honey to a food processor and blend. Pour out into a large bowl.
Combine the flour and baking powder together and slowly stir into the wet ingredients until smooth.
Line a muffin tray with muffin liners. Add 2 tbsp of batter to each liner.
Bake for 20 minutes. Allow to cool and serve with ginger carrot marmalade.

PDF link to nutrition facts table for Spinach Muffins with Ginger Carrot Marmalade

Spinach is rich in antioxidants such as lutein, zeaxanthin and vitamins A and C. Lutein and zeaxanthin help protect the eyes from free radical damage, which may help prevent macular degeneration (worsening eyesight due to aging).
One cup of raw spinach leaves provides 100% of the vitamin A and 25% of the vitamin C most people need in a day. The brighter the green of your spinach leaves, the higher they are in vitamin C.
Spinach contains plant nutrients called glycoglycerolipids. In animal studies, glycoglycerolipids have been shown to have anti-inflammatory effects on the digestive system. Inflammation is associated with higher risk of chronic diseases. Other plant nutrients in spinach called flavonoids have been shown to prevent skin cancers in animal studies and to prevent stomach cancer cells from dividing in cell studies.