Easy Spinach-Corn Muffins

Rich in beta-carotene and lipoic acid (two major disease fighters), spinach is tops when it comes to nutrition. If you’re not a natural spinach lover, however, give these muffins a try.

In taste tests, even confirmed veggie haters loved them. Every muffin contains the equivalent of 1/2 cup of fresh spinach. They’re moister than plain corn muffins too.

Directions: Microwave one 10 oz package frozen chopped spinach per package directions. Drain off any excess water. Meantime, prepare two 5.7 oz boxes fat-free corn muffin mix per package directions. Stir cooked spinach into muffin batter. Divide batter into a 12-cup muffin tin sprayed with nonstick spray. Bake per package directions, until a toothpick comes out clean. A few extra minutes of baking may be necessary. Per muffin: 99 cal; 0 g fat; 227 mg sodium.

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