Wynette Richards

Zina's Flourless Green Muffins

Zina made these for our get-together in Tucson in January 2018. (Bonnie, Zina, and me.) They are so good and a good way to get more greens. I've modified a little from recipe Zina gave me; she'd modified it, too. She basically said "Just use this as a guideline and add whatever you'd like. It's very forgiving."

Makes 12 generous muffins.

The Recipe

• 1-1/2 cups almonds
• 1/4 cup ground flax seeds
• 4 eggs
• 2 cups grated carrots
• 5 cups raw spinach or other greens (7 or 8 ounces)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 or 3 teaspoons cinnamon
• 1 cup chopped nuts (e.g., pecans or walnuts)
• Optional: 1/4 teaspoon ground cardamom (or more)
• Optional: 1/4 teaspoon ground cloves (or more)

1. Heat oven to 350.
2. Mix all ingredients except chopped nutsin large blender or food processor.
3. If it's too dry can add a little water 1 tablespoon at a time.
4. Turn into large bowl and stir in chopped nuts.
5. Put in muffin cups (lined with paper or silicon) or bake in a loaf pan.
6. Bake for 20 or more minutes; till knife comes out clean.
7. Store in refrigerator.

1. Add 2 tablespoon maple syrup or honey (but I find I don't miss having any sweetener).
2. Add raisins.
3. Use 1 cup almond butter instead of almonds and flax seed.