Ingredients:

• 2 cups whole wheat flour
• 2 cups fresh spinach (chopped)
• 1 cup plain Greek yogurt
• 1/4 cup olive oil
• 2 eggs
• 1/4 cup milk (or non-dairy milk)
• 1 tbsp baking powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
2. In a large bowl, whisk together the flour, baking powder, ground turmeric, ground cumin, ground black pepper, and salt.
3. In a blender or food processor, blend the chopped spinach, Greek yogurt, olive oil, eggs, and milk until smooth.
4. Pour the spinach mixture into the bowl with the dry ingredients. Stir until just combined. Do not overmix.
5. Fold in the grated Parmesan cheese.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve warm or at room temperature.

Protein per serving:

• Approximately 8g per serving (1 muffin per serving).

Ayurvedic Sidenote:

These Pitta Spinach Muffin Puffins are both protein-rich and Pitta-balancing. The use of spinach adds cooling properties, while the spices like turmeric and cumin aid digestion and provide a gentle warmth. Greek yogurt adds a creamy texture and protein boost, making these muffins a perfect snack or addition to any meal for Pitta dosha.