Photo of Cheddar Muffins with Spinach and Broccoli by WW

Cheddar Muffins with Spinach and Broccoli

Total Time
52 min
15 min
37 min
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 oil

4 Tbsp, or canola oil

Uncooked scallion(s)

4 medium, finely chopped


1 medium clove(s), minced

Uncooked broccoli

1 cup(s), cooked, finely chopped

Fresh spinach

¾ cup(s), thawed frozen, squeezed dry

Low-fat milk

¾ cup(s)


2 large egg(s)

All-purpose flour

2 cup(s)


1 Tbsp

Baking powder

1 Tbsp

Dried dill weed

½ tsp, or caraway seeds

Low fat cheddar or colby cheese

12 oz, sharp variety, about 1/1/2 cups


  1. Preheat the oven to 375°F. Line 15 muffin cups with paper liners or spray well with nonstick spray.
  2. 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.
  3. 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.
  4. 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.


To reheat a frozen muffin, wrap it loosely in foil and warm it in a 300°F oven for about 15 minutes.