Spinach Artichoke Dip Muffins with Pita Chip Streusel
- Yield: 1 dozen muffins 1x
Ingredients
Scale
Muffin Batter:
- 1 1/2 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup frozen spinach, finely chopped
- 1/2 cup quartered & marinated artichoke hearts (in a jar)
- 6 oz Cabot Seriously Sharp Cheddar Cheese, grated
- 1 egg
- 1 cup milk
- 3/4 cup Greek yogurt
- 1/4 cup butter, melted
- 1/4 cup honey
Streusel:
- 1/2 cup pita chips, crushed (placed into a sealable bag and hit with a rolling pin)
- 2 tablespoons whole wheat pastry flour
- 1 tablespoon honey
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 350ºF. After this,bGrease a muffin tin and set aside.
- Now In a small bowl, mix together streusel ingredients. Set aside.
- In a bowl, combine flours, baking powder, salt, spinach, artichoke, and cheese. In a separate bowl, combine egg, milk, greek yogurt, melted butter and honey. Pour wet ingredients into dry and stir until just combined. Divide batter between muffin tins. Top with streusel. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.