Spinach Kugel Cupcakes

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Spinach kugel cupcakes

This light side vegetable kugel packs an iron punch.  

  • Duration
  • Cook Time
  • Prep Time
  • 8 cupcakesServings

Ingredients

  • 1-2 tablespoons extra virgin olive oil
  • 1 (8-ounce) carton button mushrooms, sliced
  • 1 (1-pound) package frozen spinach, thawed and squeezed dry
  • 2 eggs, lightly whisked
  • ½ cup mayonnaise
  • 1 teaspoon turmeric
  • 1 teaspoon sugar
  • ½ teaspoon celery seed
  • 2 tablespoons plus 2 teaspoons minced onion
  • 1 teaspoon onion powder
  • 1 ½ teaspoons dried parsley
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 350°F.

2. In a large nonstick skillet, heat olive oil over medium-high heat.

3. Saute mushrooms until golden brown.

4. In a large bowl add mushrooms, spinach, eggs, mayonnaise, turmeric, sugar, celery seed, minced onion, onion powder, parsley, salt and pepper and mix until well combined.

5. Pour into a well greased muffin tins and bake at 350°F for 30 minutes.

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