FRANKENMUFFINS
Makes: 16 muffins
■ 1 cup (250 ml) all-purpose flour
■ 1 cup (250 ml) wholewheat flour
■ 3/4 cup (180 ml) sugar
■ 2 tsp (10 ml) baking powder
■ 1/2 tsp (2.5 ml) baking soda
■ 1/2 tsp (2.5 ml) kosher salt
■ 1 1/2 tsp (7.5 ml) ground cinnamon
■ 1/4 cup (60 ml) canola oil
■ 3/4 cup (180 ml) regular or low-fat milk
■ 9 oz (256 g) fresh baby spinach (6 packed cups/ 1.5 L)
■ 1 large banana, cut into chunks (1/2 cup/125 ml packed)
■ 2 tsp (10 ml) vanilla extract
1. Preheat the oven to 350 F (175 C). Line 16 wells in two standard-size muffin pans with paper liners (preferably Halloween-appropriate) or grease them with cooking oil spray.
2. Whisk together the all-purpose and wholewheat flours, the sugar, baking powder, baking soda, salt and cinnamon in a mixing bowl.
3. Combine the oil, milk and spinach in a blender; purée until smooth, then add the banana and the vanilla extract. Purée until smooth (and green).
4. Pour into the flour mixture; use a flexible spatula to stir until no dry spots of flour are left.
5. To make things easy, pour some of the batter into a large measuring cup with a spout; use that to pour enough batter to fill each muffin well two-thirds full.
6. Bake for about 22 minutes, or until a toothpick inserted in the centre of each muffin comes out clean.
7. Transfer the muffin pan to a wire rack to cool for 15 minutes. Then turn the pan over so the muffins fall out. Turn them right side up to cool completely before serving or storing.
Note: The muffins can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 1 month. Defrost in a microwave on high for 10 seconds before serving.