Passover Spinach Muffins

Happy Passover everyone! 

Last night I went to a lovely Passover Seder given by Friends of Food. 

I made Aunt of Food's Passover Spinach Muffins which are one of my favorite Vegetable based dishes at any time of the year.  This recipe was the inspiration for the topping on my sausage blinis, now featured on the ATK Foods website and, of course, on this blog. 

This dish is vegetarian, but not vegan; however, if you can find a substitute for the eggs, you may be able to make this dish vegan.

Here is the recipe as I make it:

2 TBSP Margarine (or Butter)

Olive Oil for Pan (About 2 TBSP)

1/2 Green Pepper

1 Medium Onion

1 Celery Stalk

2 Raw Carrots

10 oz package of Frozen Chopped Spinach

3 Eggs Beaten
1 1/2 tsp Salt

1/4 tsp Fresh Ground Black Pepper

3/4 Cup of Matzo Meal

Use the margarine to generously grease a metal 12 count muffin pan.

Preheat oven to 350 degrees.

Grate the Pepper, Onion, Celery, and Carrots in the Cuisinart with the grating disk, or chop by hand.

Heat some Olive Oil in a large Pan and put chopped fresh veggies in the pan.

Sauté vegetables stirring occasionally for about 10 minutes, until the veggies are soft.

While the vegetables are cooking on the stove, microwave the frozen spinach according to package directions, draining when done.

Take the pan with the fresh vegetables off of the heat and add the spinach to the mixture.

Combine beaten Eggs with Salt, Pepper, and Matzo Meal. 

Combine that with the vegetable mixture in the big pan.

Spoon the mix into the greased muffin cups.

Bake at 350 degrees for 45 minutes or until the muffins are firm.