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!
Ingredients Needed for Spinach and Artichoke Muffins
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
How to Cook Spinach and Artichoke Muffins
- Add the eggs, milk, and a pinch of salt to a bowl. Whisk.
- Add the spinach, marinated artichoke heart, garlic, parmesan, and mozzarella. Season with salt and pepper. Stir everything.
- Preheat the oven to 380˚F/190˚C.
- Portion the mixture into 6 baking cups so that they are all nearly full. Bake for 25 minutes.