I have mentioned before that Weelicious rocks my world. I have never had anything but great results using Catherine's recipes, and she always has great stories and photos to share. And who could balk at delicious recipes that get more "good stuff" into yur wee ones?! My friend, Katie, recommended this recipe for Spinach Cake Muffins, and they looked like something my kids would go for. I altered the original recipe slightly, and these 24 little muffins lasted less than 24 hours in our house!

If you think your kids will be leery of green muffins, consider calling them Monster Muffins or Frankenstein Muffins. Instead of raspberries, mini chocolate chips might help you convince them too!

1/2 C plain or vanilla yogurt

1 egg

2 tsp vanilla

1 C fresh baby spinach, packed

2 Tbsp oil
1/3 C sugar

1 C All-purpose flour
1/2 C whole-wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt
3/4 C frozen raspberries, crushed (Whole raspberries are too big for mini-muffins, but feel free to use them if you are making full-sized muffins)

Using an immersion blender, puree yogurt, egg, vanilla, spinach, and oil. (This could also be done with a food processor). Stir in sugar until well-combined. Combine dry ingredients, then stir into the wet ingredients until flour is incorporated. Gently fold in raspberries. Spoon into greased or lined muffin tins (12 muffins or 24 mini muffins). Bake at 350` for about 15 minutes, or until they test done.