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 low-fat (1%) milk
2 large eggs
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon dried dill or caraway seeds
1 1/2 cups shredded extra-sharp cheddar cheese
Preheat the oven to 375. Line 15 muffin tins with paper liners or spray will with nonstick spray.
Heat 1 tablespoon of the oil in a large nonstick skillet. Add the scallions and garlic; cook, stirring, utnil softened, 1 minute. Remove from the heat; stir in the broccoli and spinach and let cool.
Beat the milk and eggs with the remaining 3 tablespoons oil in a large bowl. Add the flour, sugar, baking powder, and dill or caraway seeds; stir until just blended. Stir in the spinach broccoli mixture and the cheese.
Spoon into the muffin cups, filling them two-thirds full. Bake until lightly browned, 30-35 minutes. Cool on a rack and serve warm.
« Muffins
