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Savory Veggie Muffins

Savory Veggie Muffins
39 Minutes Total time 15 Minutes Prep time 24 Minutes Cook Time 112 Calories 12 Servings

Ingredients

Allergens: Milk, Egg, Wheat

Directions

  1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners; spray with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
Wheat Milk and Other Dairy Eggs Winter Vegetarian Appetizers Breakfast Snacks

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