These tasty, cheesy little muffins are not only bursting with delicious flavor, they are bursting with enough protein, fiber, and greens to be a meal in themselves — great for a grab-and-go breakfast. And they... are so easy to make.
Preheat the oven to 375 degrees. You will need two 12 cup muffin tins.
In a large bowl, sift in the flours, salt, baking powder. Stir in the cheese. In a separate bowl beat together the milk, eggs, oil, and yogurt.
Make a well in the dry ingredients and add the milk and egg mixture, mixing with a spatula or wooden spoon until the batter just comes together. Do not over mix. Add the spinach and artichokes to the batter and gently mix in.
Line each muffin cup with a paper cupcake liner. Spoon the batter ¾ of the way up the sides of each muffin tin. Bake for about 15 minutes or until the muffins have risen and the tops are golden brown.
Chef Tips
It’s best not to over-mix muffin batter. The muffins can get tough if you do. It’s best to leave a few streaks of flour visible.
You can also use frozen leaf spinach and artichokes for these. Before using, thaw the veggies. Squeeze as much water out of the spinach as possible, chop it, then pat the artichokes dry with paper towels.
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