2 cups self-rising flour
2 eggs, beaten
1½ cups low-fat milk
2 cups shredded low-fat cheddar cheese (approx 2 loose cups)
2 cups baby spinach, finely chopped
½ medium red bell pepper, finely diced
½ teaspoon kosher salt
1.) Preheat oven to 350°F. Spray a muffin pan with nonstick cooking spray. Set aside.
2.) Sift flour into a large bowl.
3.) Add eggs, milk, cheese, chopped vegetables, and salt; stir just until combined.
4.) Spoon into prepared muffin pan (you may have some batter left over).
5.) Bake 15 minutes, or until tops are golden brown and spring back when pressed lightly.