Cheddar Muffins with Spinach and Broccoli
- Total Time
These muffins are a handy grab-and-go snack. Simply bake, cool, and store them in a container in the fridge for up to 3 days—or freeze for up to 2 months.
olive oil4 Tbsp, or canola oil
uncooked scallion(s)4 medium, finely chopped
garlic clove(s)1 clove(s), medium, minced
uncooked broccoli1 cup(s), cooked, finely chopped
fresh spinach¾ cup(s), thawed frozen, squeezed dry
low-fat milk¾ cup(s)
all-purpose flour2 cup(s)
baking powder1 Tbsp
dried dill weed½ tsp, or caraway seeds
low fat cheddar or colby cheese12 oz, sharp variety, about 1/1/2 cups
- Preheat the oven to 375°F. Line 15 muffin cups with paper liners or spray well with nonstick spray.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the scallions and garlic; cook, stirring, until softened, about 1 minute. Remove from the heat and stir in the broccoli and spinach.
- Beat the milk and eggs with the remaining 3 tablespoons oil in a large bowl. Add the flour, sugar, baking powder, and dill; stir until just blended. Fold in the spinach-broccoli mixture and the cheese.
- Spoon the batter into the muffin cups, filling each about two-thirds full. Bake until lightly browned, 30 – 35 minutes. Cool on a rack or serve warm. Yields 1 muffin per serving.