Savory Spinach and Cheddar Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 c. skim milk1/4 c. brown sugar, packed1 c. Stonyfield Farms nonfat plain yogurt2 egg whites1/4 c. canola3/4 c. yellow cornmeal3/4 c. all purpose flour3/4 c. whole wheat flour2 t. baking powder1/2 t. baking soda1/4 t. salt1/2 t. dried thyme1/3 c. chopped scallions1 c. cooked spinach3/4 c. shredded 2% sharp cheddar
Preheat oven to 400 degrees F.
Coat 12 cup muffin tin with cooking spray
In large bowl, beat together milk, yogurt, brown sugar, egg, and until until well blended. In medium bowl, sift together cornmeal, flours, baking powder, baking soda, salt and thyme. Gradually add flour mixture to yogurt mixture until blended. Fold in onion, spinach, and cheddar.
Divide batter among muffin cups, filling each cup 3/4 full. Bake approximately 15 minutes until golden brown. Let cool in pan 10 minutes then remove from pan to cool on wire rack.
Makes 12 regular size muffins.
Freezes very well.
Number of Servings: 12
Recipe submitted by SparkPeople user BYRDSTAR.
Coat 12 cup muffin tin with cooking spray
In large bowl, beat together milk, yogurt, brown sugar, egg, and until until well blended. In medium bowl, sift together cornmeal, flours, baking powder, baking soda, salt and thyme. Gradually add flour mixture to yogurt mixture until blended. Fold in onion, spinach, and cheddar.
Divide batter among muffin cups, filling each cup 3/4 full. Bake approximately 15 minutes until golden brown. Let cool in pan 10 minutes then remove from pan to cool on wire rack.
Makes 12 regular size muffins.
Freezes very well.
Number of Servings: 12
Recipe submitted by SparkPeople user BYRDSTAR.
Nutritional Info Amount Per Serving
- Calories: 183.2
- Total Fat: 6.4 g
- Cholesterol: 5.7 mg
- Sodium: 276.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.1 g
- Protein: 6.4 g
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