Spinach White Bean Veggie Muffins with Garlic and Pine Nuts

Ingredients:

• Olive oil for cooking
• 1 cup chopped chives
• 1/2 cup hot peppers – chopped, seeds and ribs removed
• 4 garlic cloves, minced
• 10 oz chopped malabar spinach
• 8 oz malabar spinach berries and stems
• 15.5 oz cannellini or other white beans
• 1/2 cup pine nuts, toasted
• 1 Tbsp fresh lemon juice
• 2 tsp dill weed, dried or 1/2 cup fresh dill
• 2 eggs
• 1 tsp salt 
• Freshly ground black pepper

Directions:

1. Steam the spinach and the berries in separate bowls for 12 minutes. Drain very well to remove excess water from the spinach, squeeze dry (spinach only, not berries!).
2. Heat the oil in a medium-size skillet over medium-low heat. Cook hot peppers 5 minutes.
3. Add the garlic and chives, and cook, stirring, until slightly brown, about 5 minutes. Add the spinach and berries and cook until any remaining moisture evaporates.
4. In a food processor, combine the spinach mixture, eggs, beans, pine nuts, lemon juice, dill weed, salt and pepper, and process until smooth.
5. Cook at 350 for 15-20 minutes or until muffins set.