Healthy delicious new way to eat a cupcake!
Ingredients
For the glaze:
¾ cup of maple syrup
1 tablespoon of Dijon mustard
1 tablespoon of balsamic vinegar
2 tablespoons of black tea
For the cupcakes:
4 tablespoons of Pine Nuts
12 ounces of chopped squash
2 tablespoons of olive oil
1 ½ cups of barley
1 cup of white wine
3 cups of water
1 cup of baby spinach
6 eggs
¼ cup of milk
2 teaspoons of fresh oregano leaves
Preparation
1) Place all the glaze ingredients in a saucepan and bring them to the boil. Reduce heat and simmer until getting a glaze consistency.
2) Preheat oven to 375°F.
3) Brush the cupcake pan with olive oil. Toss the squash with olive oil and bake until it is tender. Meanwhile, toast the grains on barley medium heat for 2 minutes.
4) Add the wine and cook until liquid is nearly absorbed. Add 2 cups of water and continue to cook barley.
5) Place barley in a bowl with the squash, spinach, beaten eggs, milk and oregano. Spoon mixture into cupcake pan and sprinkle with pine nuts.
6) Bake for 20 min.
© This recipe and image are copyrighted by Nuthealth.org
Created by: INC
