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Spinach cheddar muffins
Salads and fruit tend to be popular when adhering to the MIND Diet - it's easier to prepare and little to no cooking is involved. But if you're looking for something tasty, healthy, and warm, try these muffins that is a twist on a restaurant appetizer you may be familiar with:
Spinach cheddar muffins
INGREDIENTS
- 2 tbsp olive oil
- 6 cups packed, roughly chopped spinach
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup Greek yogurt
- 1/4 cup unsalted butter, melted
- 1 1/4 cup shredded cheddar cheese
DIRECTIONS
- Preheat oven to 350 degrees.
- Coat 12- cup muffin pan with cooking spray/oil.
- In large skillet, heat olive oil until simmering. Add spinach, cook until wilted. Remove from heat and let cool slightly.
- In medium bowl, whisk together flours, baking powder, oregano, parsley, garlic powder, onion powder and salt.
- In separate bowl, whisk together eggs, milk, yogurt and melted butter. Add cheese, stir to combine. Add flour mixture, stirring until combined. Gently fold in spinach.
- Spoon batter into muffin cups until about three quarters full. Gently tap pan to remove air bubbles.
- Bake on center rack until toothpick inserted in center of muffin comes out clean, about 15-18 minutes.
Recipe adapted from Up Your Veggies: Flexitarian Recipes for the Whole Family.