These are adapted from my favourite paleo cookbook, Well Fed. I love these muffins, they're incredibly easy to make and are perfect for on the go. They're delicious warm or cold.
3 16 oz bags frozen, chopped spinach or kale, defrosted
1/2 tbsp coconut oil
1 medium onion, diced (about 1/2 cup)
1.5 lbs ground pork
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground cayenne
1 tsp summer savory
3 large eggs
Preheat the oven to 375*F.
Squeeze excess water from the greens; there should be about 4 cups of greens once they are completely wrung out.
Heat a large skillet over medium-high heat, add the coconut oil after the pan is warm. Saute the onion, until it is tender and transluscent, about 5 minutes.
Crumble the ground meat into the pan, breaking up lumps with the wooden spoon. Add the garlic and spices and cook until the meat is browned.
Stir in the greens until it's combined; set aside to cool for about 15 minutes. While it's cooling, scramble the eggs in a small bowl.
When the meat is cool, add the eggs and mix together. Use your hands! It's the best way to make sure everything is combined well.
Place muffin wrappers (I prefer to use silicone ones) into the muffin tin; they'll help to prevent sticking.
Pack the mixture into a 1/2 cup measuring cup, then transfer to the muffin pan. Use your hands to pack the spinach tightly into the muffin wrappers. They should be slightly mounded.
Bake for 40 minutes or until the tops are lightly browned.
When removed from the oven, allow them to cool, and store covered in the refrigerator.
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