WONDERFUL CONCEPT! Had to make changes to make this in our home: 1) Sub'd whole wheat flour for all 1 1/2 C's. Still very light! 2) Used 2 packed cups fresh spinach, cutting spinach into strips using a chef's knife; used so much spinach that the final mixture seemed like a little bit of goo on a lot spinach; so much so that I almost threw it out. Good thing I didn't, as these muffins rose up into beautiful muffins. 3) Added seasonings per others' reviews, & decided to add most of the seasonings which I keep in my bean-seasoning-box: oregano, cumin, red pepper flakes, garlic, chili powder & onion flakes. I eye-balled all of those: the results were great. 4) The one oops: adding just a touch of salt, which I added because of the claim of blandness. I'm one to lean towards using way too much salt due to my thyroid. But these were little bit salty (I was bothered by the salt more than my family!? Go figure!) Not sure if I'll leave out the baking soda or just the extra salt in the future. I might need to play w/that over time. My family won't mind. They love these muffins. 5) Last modifications: I didn't have enough cheddar or any butter, so I used oil and I put in somewhere between 1/4 & 1/3 cup of parmesan. Had a slightly rounded cup of cheese overall in the end. Yum! Gonna figure out that salt thing yet. We usually have an overabundance of spinach at least once each month, which should provide plenty of practice! Yummy practice! Thanks, Breezer! These are fun nutrition!
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WONDERFUL CONCEPT! Had to make changes to make this in our home: 1) Sub'd whole wheat flour...