Whole wheat flour: 60g (1/2 cup), Ground flaxseed: 15g (1.5 tbsp), Baking powder: 3g (3/4 tsp), Salt: 1g (1/4 tsp), Eggs: 100g (2 large), Milk (low-fat): 60ml (1/4 cup), Olive oil: 15ml (1 tbsp), Spinach: 30g (1 cup, fresh, chopped), Feta cheese: 30g (1/4 cup, crumbled), Cherry tomatoes: 30g (4 small, quartered), Red bell pepper: 30g (1/4 medium, diced), Green onions: 10g (2 tbsp, chopped), Dried oregano: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C) and lightly grease a 6-cup muffin tin. 2. In a bowl, whisk together 60g whole wheat flour, 15g ground flaxseed, 3g baking powder, 1g salt, 1g dried oregano, and 1g black pepper. 3. In another bowl, beat 100g eggs, then add 60ml milk and 15ml olive oil. 4. Stir the wet ingredients into the dry ingredients until just combined. 5. Fold in 30g chopped spinach, 30g crumbled feta cheese, 30g quartered cherry tomatoes, 30g diced red bell pepper, and 10g chopped green onions. 6. Divide the batter evenly among the muffin cups. 7. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. 8. Let cool in the tin for 5 minutes, then transfer to a wire rack. 9. Serve warm or at room temperature. (Note: This recipe makes 6 muffins; serving size is 2 muffins.)
