Cheddar Muffins with Spinach and Broccoli
4 Tbsp, or canola oil
4 medium, finely chopped
1 medium clove(s), minced
1 cup(s), cooked, finely chopped
¾ cup(s), thawed frozen, squeezed dry
dried dill weed
½ tsp, or caraway seeds
low fat cheddar or colby cheese
12 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.