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Spinach kugel cupcakes

Spinach Kugel Cupcakes

Prep Time 7 minutes
Cook Time 35 minutes
Total Time 42 minutes
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Servings

8 Servings

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

Instructions

  • Preheat oven to 350°F.
  • In a large nonstick skillet, heat olive oil over medium-high heat.
  • Saute mushrooms until golden brown.
  • 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.
  • Pour into a well greased muffin tins and bake at 350°F for 30 minutes.