Sunday, July 28, 2013

Broccoli-Cheese Mini-Muffins

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 
mini-muffin tins well with cooking oil spray.

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 
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 
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 
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 
begin to brown around the edges and spring back 
when touched, 12 to 14 minutes. Serve warm.

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