3 cups finely ground whole wheat flour OR a mix of different flours
¼ cup white sugar or light brown
¾ cup olive or canola oil
1 cup almond milk
1 Tbls baking powder
1 tsp baking soda
1 & ½ tsp salt
¼ tsp. pepper, optional
10 oz (315 grams) frozen spinach, defrosted and squeezed by hand
1 medium onion, diced
2 scallions, chopped
1-2 Tbls additional olive oil for sautéing
1/2 cup corn meal (NOT cornflour, this is a thickening agent. Cornmeal is coarse and resembles yellow grains.)
Sautee the onion until clear, add the scallion on top of it and sautee only two more minutes. Remove from heat and set aside.
Place the eggs and the liquid ingredients into the mixer bowl. Mix together for about two or three minutes. Add in all else EXCEPT the corn meal and mix until just blended.
Sprinkle a bit of the corn meal into the bottom of each muffin liner. Then pour kugelette mixture into each one until close to the top.
Bake at 350°F (180°C) for 25-35 minutes, or until a toothpick inserted into one center comes out clean. These are really different but quite tasty.