Broccoli Cheddar Muffins Recipes
BROCCOLI MUFFINS
Because my family loves muffins, I'm always on the lookout for new variations. When I tried these nutritional muffins the first time, they were really a hit and became a favorite addition to our big family meals.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, oats, sugar, baking powder and salt. In a small bowl, mix milk, oil and egg; stir into dry ingredients just until moistened. Fold in broccoli and cheese. , Spoon into greased or paper-lined muffin cups. Bake at 400° for 18-20 minutes or until top springs back when lightly touched.
Nutrition Facts : Calories 181 calories, Fat 8g fat, Cholesterol 1mg cholesterol, Sodium 129mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 5g protein.
BROCCOLI CHEDDAR MUFFINS
I made these quick muffins for a brunch wedding shower and they were very popular. The recipe might have come from Parents magazine. Would be good with soup and salad.
Provided by LonghornMama
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, beat eggs with an electric mixer until light colored.
- Add butter and cheese and mix on low.
- Add muffin mix, broccoli and scallions and mix at low speed for another minute.
- Coat a 12 cup muffin pan with cooking spray; divide batter among muffin cups.
- Bake at 375 degrees for 15 minutes until light golden brown.
- Cool on a rack before turning muffins out of pan.
BROCCOLI-CHEESE MINI MUFFINS
Make and share this Broccoli-Cheese Mini Muffins recipe from Food.com.
Provided by zoe85
Categories Kid Friendly
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Spray two 12-cup mini-muffin tins well with cooking oil spray.
- Place broccoli in a 2 cup glass measure and microwave, uncovered, for 2 minutes on high.
- Meanwhile, break the egg into a 2Qt. bowl and beat with a whisk or fork to break it up. Add the milk and beat well t blend. Stir in the cheese. Stir in the muffin mix just until the dry ingredients are moistened.
- Remove the broccoli from the microwave and press out any excess water. Finely chop the broccoli and add it to the batter. Using a tablespoons measure or a cookie-dough scoop, fill the prepared muffin cups about 2/3 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 begin to brown around the edges and spring back when touched, 12 to 14 minutes. Serve warm.(Makes about 20 mini-muffins)
- *Leftovers should be wrapped in plastic or aluminum foil and refrigerated, good for up to 3 days.
- Variation: Use about to 1 cup of grated carrot instead of broccoli.
Nutrition Facts : Calories 355.3, Fat 14.2, SaturatedFat 5.7, Cholesterol 71.8, Sodium 798.5, Carbohydrate 45.9, Fiber 5.7, Sugar 13.2, Protein 11.6
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