NOTE: Easy recipe - use your favorite corn muffin/bread recipe, or use a mix.
Broccoli-Cheese Mini-Muffins
Makes 20 servings
Cooking oil spray
1 1/2 cups broccoli pieces
1 large egg
1/3 cup skim or low-fat milk
1/2 cup finely shredded sharp Cheddar cheese
1 package (8 1/2 ounces) corn muffin mix
Preheat oven to 400 degrees. Spray two 12-cup
Makes 20 servings
Cooking oil spray
1 1/2 cups broccoli pieces
1 large egg
1/3 cup skim or low-fat milk
1/2 cup finely shredded sharp Cheddar cheese
1 package (8 1/2 ounces) corn muffin mix
Preheat oven to 400 degrees. Spray two 12-cup
mini-muffin tins well with cooking oil spray.
Place the cut broccoli in a 2-cup glass measure and
Place the cut broccoli in a 2-cup glass measure and
microwave, uncovered, on high, for 1 minute.
Meanwhile, break the egg into a 2-quart bowl and
Meanwhile, break the egg into a 2-quart bowl and
beat with a whisk or fork to break it up. Add the milk and
beat well to blend. Stir in the cheese.
Stir in the muffin mix just until
Stir in the muffin mix just until
the dry ingredients are moistened.
Remove the broccoli from the microwave and press out any excess water.
Remove the broccoli from the microwave and press out any excess water.
Finely chop the broccoli and add it to the batter. Using a
tablespoon or a cookie-dough scoop, fill the prepared
muffin cups about two-thirds full. When the batter is used up,
fill the unused cups halfway with water, to prevent burning.
Bake in the middle of the oven until the muffins just
Bake in the middle of the oven until the muffins just
begin to brown around the edges and spring back
when touched, 12 to 14 minutes. Serve warm.
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