Broccoli Cheddar Muffins Food

BROCCOLI CHEDDAR MUFFINS

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 CHEDDAR MUFFINS

Steps:

• Preheat the oven to 375F.
• In a large bowl, mix together the flour, baking powder, sugar and salt. Add the broccoli and grated cheese and mix to combine.
• In a small bowl, mix together the melted butter, milk, and egg. Pour it into the large bowl with the flour mixture then stir until the entire mixture is wet and combined.
• Spray a muffin tin with non-stick cooking spray, then fill with batter.
• Bake at 375F for about 22 to 25 minutes or until the muffin edges are golden and a toothpick comes out clean.

BROCCOLI AND CHEDDAR MUFFINS ARE THE SAVORY MUFFINS YOUR MORNING HAS BEEN MISSING

Steps:

• Preheat oven to 400°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together egg, milk and canola oil. Add flour, baking powder, salt and dry mustard and stir well to combine. Stir in cheese, cooked broccoli and green onions. Divide batter evenly among prepared muffin cups. Bake 18 to 22 minutes, until golden and a toothpick inserted in center of muffin comes out clean. Kitchen Counter Per muffin: 175 cal, 9g fat, 27mg chol, 6g prot, 18g carbs, 1g sugar, 1g fiber, 299mg sodium

BROCCOLI MUFFINS

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.

BROCCOLI-CHEESE MINI MUFFINS

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.