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(6 votes, average: 3.83 out of 5)
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I love savory muffins. They make so much more sense to me than the sweet varieties, which, as good as they may be, have too many empty calories to be more than an occasional treat, let alone breakfast. These tasty, cheesy little Spinach Artichoke Muffins are not only bursting with delicious flavor, they are bursting with enough nutrients to be a meal in themselves. And they are so easy to make. Try them!
Preparation
1. Preheat the oven to 375 degrees. You will need 2 x12 cup muffin tins.
2. 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.
3. 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.
4. 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.
Ally Zeitz, Drexel Food Lab
Ingredients:
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup white cheddar cheese
- 1 ½ cups milk
- 3 eggs
- 1 tablespoon canola oil
- ¼ cup 2% Greek yogurt
- 1 cup spinach, chopped
- 1 can artichoke hearts, drained and chopped
Nutritional Information
Calories
116 cals
Fat
5 g
Saturated Fat
2 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
2 g
Carbohydrates
13 g
Sugar
1 g
Fiber
1 g
Protein
6 g
Sodium
130 mg
*per serving
Ann's Tips and Tricks
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.
