Spinach Cheddar Muffins Biscuits

I made some great creamed chicken and vegetables in the crockpot but need some sort of starch to go with it. I whipped up these muffins using some leftover spinach I found in the fridge.

Before I get to the muffin recipe - the chicken dish! Totally easy! I took four frozen boneless, skinless chicken breasts and placed them in the crockpot. I poured in a bag of mixed vegetables. Then I topped it all with a can of cream of celery soup (condensed) and then a can of water. Cook for 10 hours. When I got home, I used a spoon to break up the chicken and added 1/4 cup of fat free half and half. Done!

Spinach and Cheese Muffin Biscuits

by Rebecca Kraynek

Prep Time: 5 minutes

Cook Time: 23 minutes

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Ingredients (serves 12)

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 cup milk or soy milk
• 1/3 cup veg oil
• 1 egg
• 1 cup chopped fresh spinach
• 1/2 cup shredded cheddar cheese

Instructions

Mix all of the dry ingredients first.

Mix all of the wet ingredients separately.

Make a whole in the flour and pour in the wet ingredients.

Toss the spinach and cheese on top.

Mix it all together.

Scoop batter into muffin tins - paper or no paper, your choice.

Bake for 23 to 25 minutes or until edges are golden.

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Finished Chicken and Muffin