Broccoli Muffins Recipes

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.

Steps:

• Preheat oven to 210°C Lightly grease 12 muffin tins.
• Place broccoli florets in a pot, cover with boiling water and boil 2 minutes. Refresh under cold water and pat dry on a paper towel.
• Heat a non-stick pan and saute bacon and onion until tender. Set aside to cool.
• Sift together flour, baking powder, salt and pepper into a bowl and make a well in the centre.
• In another bowl lightly whisk together eggs and milk.
• Stir in broccoli, bacon, onion and cheese.
• Fold broccoli mixture into dry ingredients and stir quickly to combine.
• Spoon mixture into prepared muffin tins and bake for 12-15 minutes until muffins spring back when lightly pressed.
• Makes 12.

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.

Steps:

• In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm.

Steps:

• Combine the broccoli, onion, ham and cheese; set aside. In a bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture. , Fill greased muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

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.