My first thought was to bake some muffins just to save those slices of peach I had in the refrigerator. Fruits like peaches tend to rot easily and are not safe to eat raw at that stage, hence the plan to bake muffins out of it. For a contrast I decided to add spinach to make it more appealing. I love adding greens in anything to explore the possibilities… Well, without any doubt, spinach seemed to be a strong ingredient to go with my recipe. Oh, yeah, spinach and peach, rhymes beautiful, too!
On the contrary, my kids hesitate to indulge in any confection made out of spinach or vegetables in general. So I had to be careful to keep the spinach away from their sight until it disappeared in the batter. Now that I’m obsessed with adding spinach also in the recipe I’m forced to have a backup plan, an alias for spinach. And I came up with an awesome alias!
Luckily, no one was around to hinder the smooth flow whatsoever. Muffins were already in the oven doing its job, rising well without any cracking on top. Things were going nice and smooth. I was relieved to see the desired texture I had in mind. Next I was in the process of taste testing and scanning through every aspects of it. Then there came that impending question from behind me: “What’s that green stuff in the muffins?” My son was right. The scattered green tinge was still there, of course a dire moment for me. Well, not so fast.. Oh, dear, that’s ‘green vanilla’ to enhance the texture and the taste of the muffins. It was prompt and darn convincing. He just walked away with a sense of relief.
1 ¾ cup all purpose flour
1 tsp baking powder
⅛ tsp salt
1 cup granulated sugar
1 ½ sticks of butter
1 tsp vanilla
3/4 cup peaches, diced
3/4 cup spinach (minced if it’s fresh or crumbled, if it’s frozen)
Grease the muffin pan with cooking spray. Combine the flour, baking powder and salt. In another bowl, cream the butter and sugar. Beat eggs adding vanilla to it. Add the cream mixture and the flour mixture. Gently incorporate everything. Add the diced peaches and the spinach. Mix everything together with a wooden spatula. Fill ¾ cups full. Bake in 325°oven for about 15-20 minutes or until a wooden pick inserted into the centre of the muffin comes out clean.