or GREEN waffles
**Note: I live in an area that is close to 6,000' above sea level so I altered this recipe slightly. I have marked these alterations in red.
1 1/2 cups of All-Purpose flour (I added 2T)
3/4 cup of sugar (I subtracted 1T)
1/2 teaspoon salt
2 teaspoons baking powder (I cut this in half, only 1t)
Large handful of fresh spinach
1/3 cup of oil (recipe called for vegetable oil, but I used melted coconut oil instead)
1 large egg, room temperature
1/3 - 1/2 cup of milk
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries (do not thaw out if using frozen berries)
1. Preheat oven to 425 degrees. Prepare muffin cups.
2. Combine flour, sugar, baking powder and salt in a large bowl with a whisk. Make sure baking powder and salt have evenly dispersed throughout the flour and sugar.
2. To puree the spinach, you could either juice it, if you have a juicer. Or, what I did, was added my melted coconut oil to my blender with my spinach and about a tablespoon of very hot water (because coconut oil hardens up if it gets cold and my spinach was cold). Once the spinach is pureed either through a juicer or in the blender, use a measuring cup that holds at least 1 cup of liquid, add the pureed spinach, oil, and egg. Add as much milk as you need to equal 1 cup of liquid total (this should be about 1/3 to 1/2 cup of milk). Add vanilla extract and whisk until combined.
3. Add milk mixture to the bowl with the flour and sugar then use a fork to combine. Do not over mix, the mixture should be very thick.
4. Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
5. Fill the muffin cups FULL. This is the best way to get the big rounded tops instead of flat tops like cupcakes.
6. Bake muffins at 425 for 4 minutes, after 4 minutes reduce baking temperature to 375 and bake for an additional 15-20 minutes. This way of cooking the muffins also helps in getting the big round tops.