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

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.