MEAT AND SPINACH MUFFINS

MAKES 12 muffins These muffins are a savory surprise. First, they come in a brightly colored wrapper, just like cupcakes, only better. They also have a pleasantly dense texture that packs both meat and veggies into a fun, portable shape. Great hot or cold, you can enjoy them as a grab-and-go snack or a sit-down meal. INGREDIENTS • 3 16-ounce bags frozen chopped spinach, defrosted • 1/2 tablespoon (30 ml) coconut oil • 1/2 medium onion, diced (about 1/2 cup) • 1 1/2 pounds (907 g) ground beef • 2 cloves garlic, minced (about 2 teaspoons (10 ml)) • 1/2 teaspoon (10 ml) salt • 1/4 teaspoon (20 ml) ground black pepper • 1/2 teaspoon (10 ml) ground cayenne pepper • 3 large eggs DIRECTIONS Preheat the oven to 375 F (190°C). 1. This is a crucial step! Squeeze the excess water from the defrosted spinach. Here’s my trick for removing excess water: Place all the spinach in a colander or wire sieve and press out the water with the bottom of a bowl that fits inside the colander, then squeeze individual handfuls of spinach to wring out the remaining water. You should have about 4 cups (960 ml) of spinach when you’re finished with the squeezing process. 2. Heat a large skillet over medium-high heat for about 3 minutes. Add coconut oil and allow it to melt. Toss the onion in the pan and sauté, stirring with a wooden spoon, until it’s crisp-tender and translucent, about 5 minutes. 3. Crumble the meat into the pan, breaking up lumps with the wooden spoon. Add the garlic, salt, black pepper, and cayenne pepper, and cook until the meat is browned. Stir in the spinach until it’s combined. Set aside to cool for about 15 minutes. 4. Scramble the eggs in a small bowl with a fork, and when the meat is cool, add them to the meat; blend well. The easiest way to combine everything is to mix it with your hands. Dig in! 5. Place muffin papers in a 12-count muffin pan; they prevent sticking. Pack the batter into a 1/2-cup measurer, then transfer it to the muffin pan, using your hands to pack the spinach tightly into the muffin paper. It should be slightly mounded on top; the muffins puff a bit when they bake, then slightly deflate when cool. Bake for 40 minutes until the tops are lightly browned. Remove the muffins from the pan, cool, and store covered in the refrigerator.

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Meat and spinach muffins are grab-and-go breakfast with real backbone: ground beef, three bags' worth of spinach, and warm cayenne baked into tidy hand-held portions. They puff in the oven, settle as they cool, and taste just as good cold from the fridge. Make a batch on Sunday and weekday mornings sort themselves out.

Pro Tips

• Squeeze the spinach until it is genuinely dry, pressing a bowl into a colander and then wringing handfuls. Wet spinach makes soggy muffins that never set.
• Let the meat mixture cool before stirring in the scrambled eggs, or you will get streaks of cooked egg instead of an even bind.
• Muffin papers are non-negotiable here; the packed mixture sticks fiercely to a bare tin.
• Pack each cup firmly with a 1/2-cup measure and mound the top slightly. The muffins puff as they bake, then deflate a little as they cool, which is normal.
• Bake a double batch and freeze half. They rewarm in minutes and make an easy protein side for soup or salad.

Frequently Asked Questions

How do I store meat and spinach muffins?

Keep them covered in the refrigerator for up to 4 days. They are meant to be eaten cold or gently rewarmed, so they make excellent packed lunches.

Can I freeze these muffins?

Absolutely. Cool them completely, freeze them on a tray, then bag them for up to 2 months. Thaw overnight in the fridge or rewarm straight from frozen.

Can I use fresh spinach instead of frozen?

Yes, but you will need roughly 2 pounds of fresh spinach, wilted and squeezed dry, to match the volume of the three defrosted bags.

Are these muffins good for meal prep?

They are one of the best make-ahead protein options around. One batch of 12 covers breakfasts for days, and the flavors settle rather than fade.

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