Cheddar Muffins with Spinach and Broccoli
5
Points®
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
Scallions
4 medium, finely chopped
Garlic
1 clove(s), minced
Broccoli
1 cup(s), chopped, cooked, finely chopped
Spinach
¾ cup(s), thawed frozen, squeezed dry
1% low fat milk
¾ cup(s)
Egg
2 large egg(s)
All-purpose flour
2 cup(s)
Sugar
1 Tbsp
Baking powder
1 Tbsp
Dried dill weed
½ tsp, or caraway seeds
Light cheddar cheese
2 cup(s), shredded
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.
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