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Savoury Broccoli and Cheese Muffins

Makes 10 muffins

Preparation Time: 10 min
Cooking Time: 12 min

This must-try recipe is perfect for breakfast on the run. A soon-to-be family favourite, these muffins can do double duty as lunch, as a nice change from sandwiches.

Ingredients

1 cup all purpose flour with added bran or whole wheat flour 250 mL
1/2 cup fine cornmeal 125 mL
1/3 cup wheat germ 75 mL
1 tsp baking powder 5 mL
1 tsp baking soda 5 mL
1 cup 0% fat plain Greek yogurt 250 mL
1/3 cup skim milk 75 mL
1  egg 1 
2 tbsp canola oil 30 mL
1 cup chopped broccoli florets 250 mL
3/4 cup shredded light old Cheddar cheese 175 mL

Instructions

Step 1
In a large bowl, combine flour, cornmeal, wheat germ, baking powder and baking soda; set aside.

Step 2
In another bowl, whisk together yogurt, milk, egg and oil. Pour over flour mixture and stir to combine. Stir in broccoli and cheese. (Batter will be thick.)

Step 3
Lightly spray or paper-line 10 muffin cups. Scoop batter into each and bake in preheated 400°F (200°C) oven for about 12 minutes or until golden and firm to the touch. Let cool slightly before removing from pan.

Tips

Little chefs can help mix the dry ingredients, the wet ingredients and then scoop the batter into the muffin cups.
 
Out of fresh broccoli? Use frozen, thawed broccoli in a pinch. 
 
Try your favourite vegetable and cheese combination instead of broccoli and Cheddar. How about cauliflower and Asiago?
 
Make a double batch and keep some of these muffins for later. Cool muffins, and wrap individually in plastic wrap. Store in airtight container in fridge for up to 3 days or in freezer for up to 2 weeks. Warm in microwave before serving.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 muffin
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 168
8%
Fat / Lipides 5 g
Saturated / saturés 1 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 23 mg
10%
Sodium / Sodium 243 mg
7%
Carbohydrates / Glucides 21 g
10%
Fiber / Fibres 3 g
Sugars / Sucres 2 g
Protein Protéines 9 g
Vitamin A / Vitamine A
11%
Vitamin C / Vitamine C
12%
Calcium / Calcium
8%
Iron / Fer
© All rights reserved. Health Canada and Heart and Stroke Foundation of Canada, 2014. Reproduced with permission from the Minister of Health, 2014. Recipe was developed by Emily Richards, P.H. Ec.

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