Cheddar Muffins with Spinach and Broccoli

4
4
4
Smartpoints value per serving
Total Time
52 min
Prep
15 min
Cook
37 min
Serves
15
Difficulty
Easy
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.

Ingredients

olive oil

4 Tbsp, or canola oil

uncooked scallion(s)

4 medium, finely chopped

garlic clove(s)

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)

egg(s)

2 large

all-purpose flour

2 cup(s)

sugar

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

Instructions

  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.

Notes

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

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