Canada / Canada's food guide
Savoury broccoli and cheese muffins
This must-try recipe is perfect for breakfast on the run. A soon-to-be favourite, these muffins can do double duty as lunch along with a bowl of soup.
Ingredients
- all purpose flour125 mL (½ cup)
- whole wheat flour125 ml (½ cup)
- fine cornmeal125 mL (½ cup)
- ground flax seed or wheat germ85 mL (⅓ cup)
- baking powder5 mL (1 tsp)
- baking soda5 mL (1 tsp)
- garlic powder2 mL (½ tsp)
- paprika2 mL (½ tsp)
- cayenne1 mL (¼ tsp)
- 0% plain Greek yogurt250 mL (1 cup)
- skim milk85 mL (⅓ cup)
- egg1
- vegetable oil30 mL (2 tbsp)
- chopped fresh or frozen broccoli florets375 mL (1 ½ cups)
- shredded lower fat old Cheddar cheese190 mL (¾ cup)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Preheat the oven to 200 °C (400 °F) and lightly spray or paper-line muffin pan.
In a large bowl, whisk together all purpose flour, whole wheat flour, cornmeal, ground flax, baking powder, baking soda, garlic powder, paprika and cayenne; set aside.
In a separate bowl, whisk together yogurt, milk, egg and oil. Pour over flour mixture and stir to combine. Stir in broccoli and cheese. (The batter will be thick.)
Scoop batter into muffin pan and bake for about 12 minutes or until golden and firm to the touch. Let cool slightly before removing from pan.
