Savory Veggie Muffins
Ingredients
- 12 foil or paper cupcake liners
- Nonstick cooking spray
- ¼ cup natural buttery spread with olive oil, melted and cooled slightly
- ½ cup packed finely chopped DOLE® Baby Spinach
- 1½ cups white whole wheat flour
- 1¼ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg
- 1¼ cups plain oat milk
- 3 DOLE® Green Onions, thinly sliced
- 1 cup grated DOLE® Carrot
- ½ cup frozen corn
- ⅓ cup fat free shredded Cheddar cheese
Directions
- Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners; spray with nonstick cooking spray.
- Heat 1 tablespoon buttery spread in a small skillet over medium heat; add spinach and cook 2 minutes or until liquid has cooked out, stirring frequently. Transfer to a small plate; cool.
- Whisk flour, baking powder, baking soda, salt and pepper in a medium bowl. Whisk egg, milk and remaining 3 tablespoons buttery spread in a large bowl; fold in onions, carrot, corn and spinach. Add flour mixture and stir just until combined; divide into prepared cups, filling three-quarters full and sprinkle with cheese.
- Bake muffins 24 minutes or until tops are lightly browned and toothpick inserted in center of muffins comes out clean; cool in tin on a wire rack 5 minutes. Serve warm or transfer muffins to rack to cool completely.