Recipe: Spinach-Broccoli Muffins

I’m taking these to my family Memorial Day BBQ. I’ll let you know if they are a crowd pleaser (or paperweight qualifier).

From the May/June 2003 issue of Weight Watchers magazine

Makes 15 servings

4 tablespoons olive or canola oil
4 scallions, finely chopped
1 garlic clove, minced
1 cup (1 small head) finely chopped cooked broccoli
3/4 cup cooked spinach, chopped and squeezed dry
3/4 cup lowfat (1%) milk
2 large eggs
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon drilled dill or caraway seeds
1 1/2 cups shredded extra-sharp cheddar cheese

Preheat oven to 375 degrees. Line 15 muffin tins with paper liners or spray well with nonstick spray.
Heat 1 tablespoon of oil in a large nonstick skillet. Add the scallions and garlic; cook, stirring, until softened, 1 minute. Remove from heat; stir in broccoli and spinach. Let cool.
Beat the milk and eggs with remaining 3 tablespoons of oil in a large bowl. Add flour, sugar, baking powder, and dill/caraway seeds; stir until just blended. Stir in spinach-broccoli mixture and cheese.
Spoon into muffin cups, filling them 2/3 full. Bake until lightly browned, 30-35 minutes. Cool on a rack and serve warm.

Per serving (1 muffin): 165 cal, 8g fat, 3g sat. fat, 41mg chol, 193mg sod, 16g carb, 1g fib, 7g pro, 156mg calc

POINTS: 4