A big favorite with Brock and I – as a filling snack or a quick grab out of the freezer for lunch.  Borrowed from ‘Well Fed’, by Melissa Joulwan, these are really easy (and way tastier than you’d expect!) but the key is dry spinach…squeeze it with all of your might (and then leave it to dry between layers of paper towel for as long as you can) – enjoy!

Meat and Spinach Muffins

4 packages (300 g) frozen spinach, thawed and squeezed of ALL excess water

1/2 T. coconut oil AND 1 small onion, diced

2 lbs. ground beef

2 cloves of garlic, minced

1/2 t. EACH salt AND freshly ground pepper

cayenne pepper to taste (1/2 t. or so)

4 eggs

Preheat the oven to 375 and line a 12-cup muffin tin with foil-lined paper cups (Reynolds sells these, they’re perfect for a meat muffin, just don’t put the paper in the microwave!).  Heat (and melt) the coconut oil in a large skillet, saute the onion until it’s softened and then crumble in all of the beef.  Cook and stir the beef, breaking up lumps as you go, then add in the garlic and spices and continue to cook until the beef is browned.  Stir in all of the spinach and then set the mix aside to cool for about 20 minutes.

Whisk the eggs together in a small bowl, then when the meat mix is cool enough, stir in the eggs.  Really the only way to get this mix combined well is to use your hands.  Pack the meat mix evenly into the 12 muffin cups, adding enough so that they’re all nicely mounded – they will puff a bit when baked and then deflate again as they cool.  Bake for about 40 minutes until the tops are nice and brown and then allow them to cool completely before wrapping them well and refrigerating or freezing them.  This is an easy recipe to spice up in a variety of ways so keep that in mind if (when) they become a favorite in your house!

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