Mmmm, who doesn’t love broccoli? OK, who doesn’t love a nice, hot muffin? Either way, you probaly can’t go wrong by combining the two.
These Savoury Broccoli and Cheese Muffins offer a twist on the classic morning quick-fix for those on the run. In fact, they can probably do double duty as lunch, making a nice change from sandwiches.
Out of fresh broccoli? Use frozen, thawed broccoli in a pinch. Out of broccoli completely, or prefer something else? Try your favourite vegetable and cheese combination – instead of broccoli and cheddar, how about cauliflower and Asiago?
Make a double batch and keep some of these muffins for later. Cool muffins, and wrap individually in plastic wrap. Store in airtight container in fridge for up to three days or in freezer for up to two weeks. Warm in microwave before serving.
As a heart-healthy option, try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.
Savoury Broccoli and Cheese Muffins
- 1 cup all-purpose flour with added bran or whole wheat flour
- 1/2 cup fine cornmeal
- 1/3 cup wheat germ
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup 0% fat plain Greek yogurt
- 1/3 cup skim milk
- 1 egg
- 2 Tbsp. canola oil
- 1 cup chopped broccoli florets
- 3/4 cup shredded light old cheddar cheese
In a large bowl, combine flour, cornmeal, wheat germ, baking powder and baking soda; set aside.
In another bowl, whisk together yogurt, milk, egg and oil. Pour over flour mixture and stir to combine. Stir in broccoli and cheese. (Batter will be thick.)
Lightly spray or paper-line 10 muffin cups. Scoop batter into each and bake in preheated 200°C (400°F) oven for about 12 minutes or until golden and firm to the touch. Let cool slightly before removing from pan.
