Spinach muffin with virgin pistachio oil 

Ingredients

For 10 servings
Preparation time: 45 minutes

• 3 eggs
• 1 packet of baking powder
• 130g of T55 flour
• 30g of defatted pistachio powder 
• 30g of virgin pistachio oil
• 325g of raw baby spinach
• 45g of Parmesan cheese
• 125g of semi-skimmed milk
• 20g of unsalted pistachios
• Salt/Pepper

Realisation

• 1. Preheat your oven, fan-assisted, to 180°C. Bring a large saucepan of salted water to the boil. Blanch the spinach in it for 3 minutes and remove it in iced water to stop the cooking and fix the chlorophyll. Drain and press firmly to extract all the water. You should have 125g of cooked spinach.
• 2. In a blender, add the spinach, eggs, parmesan, virgin pistachio oil and de-oiled pistachio powder. Mix until smooth. Transfer to a salad bowl. Then add the baking powder and sifted flour and mix with a whisk. Dilute with the milk in two batches. Season with salt and pepper. Set aside.
• 3. Roughly crush the unsalted pistachios. Set aside.
• 4. Pour your muffin mixture into your molds halfway. Add the crushed pistachios and bake for 14 minutes.
• 5. Serve hot or cold. For the more gourmet, add grated parmesan and a dash of virgin pistachio oil when ready to eat.

Enjoy ! 

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