Healthy Cheddar Broccoli muffins

I made lentil soup this afternoon for dinner tonight and came across a good looking recipe today at Whole Foods. I tweaked it a little and made a batch downstairs. They smell yummy and I wanted to share it with you.

2/3 C. skim milk
4 egg whites
1/4 C. oil
1 1/2 C. chopped frozen broccoli
1/4 C. chopped scallion
1/4 C. toasted pine nuts
1 C. shredded cheddar cheese
1/2 C. shredded Parmesan cheese
1 1/4 C. flour
2 1/2 tsp. baking powder
2 tsp. sugar
pinch of kosher salt
1/2 tsp. pepper

Heat oven to 400. Grease a muffin tin with nonstick cooking spray. Combine milk, eggs and oil. Add broccoli, scallion and pine nuts. Stir in almost all of the cheese, leaving a little bit for topping the muffins (1-2 Tbs.)

Add flour, baking powder, sugar, salt and pepper. Fill muffin tins evenly, sprinkle remaining cheese to top of each muffin.

Bake for 30-35 minutes or until tops are browned and muffins spring back when lightly pressed.