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Spinach and Artichoke Muffins

These spinach and artichoke muffins are easy to make because they don't need much time for baking. We used marinated artichoke hearts because they're softer than the fresh ones. Our muffins also have extra flavor from the parmesan and low-moisture mozzarella we've used. Wanna try them while following the Montignac method? Be our guest!
These spinach and artichoke muffins are easy to make because they don't need much time for baking. We used marinated artichoke hearts because they're softer than the fresh ones. Our muffins also have extra flavor from the parmesan and low-moisture mozzarella we've used. Wanna try them while following the Montignac method? Be our guest!

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Ingredients

5 eggs
½ cup skim milk
½ cup frozen spinach, thawed and squeezed
1 small onion, diced
½ cup marinated artichoke heart, chopped
2 garlic cloves, crushed
3 tablespoons of parmesan, grated
¼ cup low moisture mozzarella, shredded
salt
pepper

Ingredients

Steps

1
Done

Add the eggs, milk, and a pinch of salt to a bowl. Whisk.

2
Done

Add the spinach, marinated artichoke heart, garlic, parmesan, and mozzarella. Season with salt and pepper. Stir everything.

3
Done

Preheat the oven to 380˚F/190˚C.

4
Done

Portion the mixture into 6 baking cups so that they are all nearly full. Bake for 25 minutes.

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Nutritional Chart

202 kcal
Calories
17 g
Protein
10 g
Fat
11 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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