Sadly, these muffins were only so-so. When I was making them I thought it was a little odd they didn’t have any fat in them – oil, butter, or even applesauce. The result was a pretty dry muffin… that was completely saved by the berries! I think these actually would be really good with the addition of a half cup of applesauce to give a little moisture. I’m not sure the POM taste really came out that strong though. Maybe when I make fruit soup I’ll finally have a recipe that brings out the POM!
Alongside the muffins we had a spinach tomato quiche.
This, on the other hand, was delicious! So light and fluffy!
Tomato Spinach Quiche
- 1 large tomato, chopped
- 1/2c. spinach, roughly torn or chopped
- 3 cloves garlic
- 8 eggs
- 1/2t. salt
- 1T. Italian seasonings
- 1/2c. cheddar cheese (optional)
Saute spinach, tomato, and garlic in olive oil over medium high heat until spinach just starts to wilt (about 4 minutes). Meanwhile, in small bowl whisk together 8 eggs, salt, and Italian seasonings. Pour egg mixture into greased square pan. Spoon tomato spinach mixture evenly over the egg. Top with cheese if desired. Bake at 325 for 30 minutes, or until casserole is firm, cheese is brown, and knife comes out clean.
This might have been my first time making a quiche? But I’ll definitely be making it again!
What new recipes have you been trying?
Don’t forget to vote in the reader recipe poll! I’ll announce the winner today around lunchtime!