Spinach Artichoke Muffins | Cook for Your Life
Spinach Artichoke Muffins - Cook For Your Life- anti-cancer recipes

Spinach Artichoke Muffins

Rated 4.3 out of 5
4.3 out of 5 stars (based on 14 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 16 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

I love savory muffins. They make so much more sense to me than the sweet varieties, which, as good as they may be, have too many empty calories to be more than an occasional treat,...


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup white cheddar cheese
  • 1 ½ cups milk
  • 3 eggs
  • 1 tablespoon canola oil
  • ¼ cup 2% Greek yogurt
  • 1 cup spinach, chopped
  • 1 can artichoke hearts, drained and chopped
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Nutrition Facts


121 cals


5 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


13 g


1 g


1 g


6 g


133 mg


  1. Preheat the oven to 375 degrees. You will need 2 x12 cup muffin tins.
  2. In a large bowl, sift in the flours, salt, baking powder. Stir in the cheese.  In a separate bowl beat together the milk, eggs, oil, and yogurt.
  3. Make a well in the dry ingredients and add the milk and egg mixture, mixing with a spatula or wooden spoon until the batter just comes together. Do not over mix. Add the spinach and artichokes to the batter and gently mix in.
  4. Line each muffin cup with a paper cupcake liner. Spoon the batter ¾ of the way up the sides of each muffin tin. Bake for about 15 minutes or until the muffins have risen and the tops are golden brown.

Chef Tips

It’s best not to over-mix muffin batter. The muffins can get tough if you do. It’s best to leave a few streaks of flour visible.

You can also use frozen leaf spinach and artichokes for these. Before using, thaw the veggies. Squeeze as much water out of the spinach as possible, chop it, then pat the artichokes dry with paper towels.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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