Seriously Marge: Spinach Broccoli Muffins

Everyone thinks their mom is the best cook, but my mom is a  REALLY good cook.  My dad often jokes with my mom about how she use to burn water when they first got married.  Passionate for fresh ingredients, this lady goes to the market everyday and hasn't met a dish should wasn't able to duplicate.  I realize there are  a ton of blogs dedicate to cooking, but I thought it would be fun to share a few of my mom's favorite recipes and simple cooking tips.

First Up: Spinach and Broccoli Muffins.
This vegetable muffin is easy to make and is the perfect "grab and go" breakfast item during a crazy work school week.

Preheat oven to 375*
 Ingredients


1 cup chopped cooked broccoli
3/4 cup cooked spinach (drain well)
4 tablespoons olive oil
1 clove garlic (grated)
¼ cup green onions finely chopped (about 3 onions)
½ teaspoon dry dill or dill butter 2 oz
2 large eggs
3/4 cup low-fat milk
2 cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups shredded cheddar cheese (add last)

Marge suggest using 3 bowls for this cooking project.
First Bowl - Put first 6 ingredients in large bowl (broccoli, spinach, olive oil, garlic, green onion and dill).  Stir until blended.
Second Bowl - Crack eggs and beat them. Add milk and set to side.
Third Bowl - Mix dry ingredients (cake flour, sugar, baking powder and salt)
Slowly add  second bowl (egg and milk mix) to third bowl (flour mix).
Add first bowl (broccoli and spinach mix).
Lastly add cheese.
Use ice cream scooper to fill muffin cups.
Bake for 30-35 minutes.