Morogo Muffins
Morogo Muffins are a delicious and nutritious snack that originates from Botswana. These muffins are made with morogo, a type of wild spinach commonly found in Botswana, and are perfect for a quick breakfast or a midday snack.
Ingredients
- 2 cups morogo (wild spinach), chopped
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then add the vegetable oil and milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the chopped morogo.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per muffin
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Muffin tin Mixing bowls Measuring cups and spoons Wire rack
Tools
Oven Mixing spoon Whisk
Serving suggestions
Serve the morogo muffins warm with a dollop of butter or a drizzle of honey.
Tips & tricks
For a savory twist, add a sprinkle of cheese on top of the muffins before baking.
Cost
$10