Spinach and honey steamed cupcakes


These cupcakes have a very delicate flavor, a surprising texture and a slight honey aftertaste. The spinach provides the color, some fiber and a little bit of vitamins but does not spoil the flavor. In order to cook them you need a steaming basket or a steamer.

Spinach and honey steamed cupcakes
Preparation time
Cooking time


For 6 Serving(s)


  • 40 g baby spinach
  • 60 ml milk
  • 1 egg
  • 40 g honey
  • 100 g all-purpose flour
  • 1.5 tsp baking powder
  • 1 tbsp olive oil
  • grated lemon zest to taste (optional)
  • 1 tsp vanilla extract

Spinach and honey steamed cupcakes Directions

  1. Blend milk and spinach in a blender or with an immersion blender and set aside.

  2. In a bowl beat the egg with honey with whisk until you have a light colour liquid full of bubbles.

  3. Add the spinach mix, 1 teaspoon of vanilla extract and some grated lemon zest and stir.

  4. Add sifted flour and half a teaspoon of baking powder. Stir gently incorporating the flour then stir in 1 tablespoon of olive oil.

  5. Place some aluminum baking cups for the panna cotta, small silicon molds for muffins, or the heat-resistant small cups in the steamer or in the steaming basket. Place cupcake liners in each mold. Fill each paper liner up to 3/4 in height with the prepared batter.

  6. Steam for about 15 minutes. Once cooked do not uncover immediately the steamer or the cooking basket but lift the lid (being careful not to burn yourself) slightly to release the excess of steam. In this way the temperature inside will not decrease drastically and the muffins not will drop. After a few minutes, remove the lid completely. Take them out of the molds and let cool down completely before serving.


Nutrition facts

(diet, vegetarian)
Per Serving


Saturday, 10 September 2016
looks so pretty but they are kind of dull. I though they'll be like more sweet - Patty Brew

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more