Snack

Spinach-Broccoli Muffins is for Snack.

Spinach-Broccoli Muffins takes several minutes to prepare.

Spinach-Broccoli Muffins takes several minutes to cook.

Spinach-Broccoli Muffins makes 12 servings.

The ingredients for Spinach-Broccoli Muffins are:

4 tbsp olive oil
4 scallions, finely chopped
1 garlic clove, minced
1 cup finely chopped cooked broccoli
3/4 cup cooked spinach, chopped and squeezed dry
3/4 cup low-fat (1%) milk
2 large eggs
1 cup all purpose flour
1 cup wheat flour
1 tbsp sugar
1 tbsp baking powder
1/2 tsp dried dill or caraway seeds
1 1/2 cups shredded cheddar cheese

Here is how you make Spinach-Broccoli Muffins:

1. Preheat oven to 375 degrees. Spray muffin tin with nonstick spray.2. In large skillet, heat 1 tbsp oil and add garlic and scallions. Cook 1 minute until softened. Remove from heat; stir in broccoli and spinach and let cool.3. In a large bowl, beat the milk and eggs with the remaining 3 tbsp oil. Add the flour, sugar, baking powder, and dill or caraway seeds; stir until just blended. Stir in the spinach-broccoli mixture and the cheese.4. Spoon into the muffin cups, filling them 2/3 full. Bake until lightly browned, 30-35 minutes. Cool on a rack and serve warm.Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user PORTPERSUASION.

The nutritional information for Spinach-Broccoli Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 199.4

• Total Fat: 10.5 g
• Cholesterol: 46.4 mg
• Sodium: 241.6 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 2.2 g
• Protein: 8.1 g

The dietary needs meet for Spinach-Broccoli Muffins is Vegetarian