Skinny, healthy, and delicious broccoli cheese muffins.
If you’re one of those people who thinks that muffins and quick breads have to be sweet to be good, I hope these savory broccoli cheese muffins help change your mind!
Looking for something a little different to highlight broccoli, this week’s 38 Power Foods group ingredient, I happened upon a recipe for fresh broccoli Parmesan muffins, in what has to be the best muffin cookbook of all time, 750 Best Muffin Recipes: Everything from breakfast classics to gluten-free, vegan and coffeehouse favorites. (You can read my full review here.)
Fridays, a group of bloggers,led by Mireya of My Healthy Eating Habits, is posting recipes using the healthy ingredients from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients, by Martha Stewart and the editors of Whole Living Magazine.
If you haven’t seen the book, it’s definitely worth taking a peek. I’m more pleased with it with each passing week. The 38 Power Foods are categorized into 5 chapters: 1) Vegetables; 2) Fruits; 3) Grains and Legumes; 4) Nuts and Seeds; and 5) Eggs, Yogurt and Fish. Along with recipes for each ingredient, there’s interesting health information, as well as buying, storing, and preparation tips, making it a useful resource for anyone wanting to eat healthier.
This week’s Power Foods Ingredient is you guessed it – broccoli.
Not a week goes by when we don’t eat broccoli or broccolini at least once or twice, which turns out to be a good thing for our health. Packed with vitamins, minerals, fiber, and antioxidants that act like a broom to sweep away all kinds of cancer-causing free radicals, broccoli is the most nutritious cruciferous vegetable you can eat!
Since I love broccoli and muffins, combining the two seemed like a winning idea. I adapted the recipe slightly to make it Weight Watchers friendly and divided it in half to make 6 muffins instead of 12. (Portion control is one of my favorite strategies for staying slim.)
- 1 cup finely chopped broccoli, lightly cooked, drained and cooled to room temperature
- ¾ cup plus 2 tablespoons all-purpose flour
- ½ cup quick cooking oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¼ cup plus 2 tablespoons milk
- 2 tablespoons olive oil
- 1-1/2 teaspoons sugar
- 1 teaspoon Dijon mustard
- ¼ cup chopped scallions (green onions)
- ½ cup coarsely grated reduced-fat cheese
- Position an oven rack in the center of your oven and preheat your oven to 400 F degrees.
- Line a 6-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, oats, baking powder and salt until well combined.
- In a small bowl, whisk together the egg, milk, olive oil, sugar, and mustard until well blended. Stir in the broccoli, scallions and ¼ cup of the cheese.
- Add the egg broccoli mixture to the flour mixture and stir until just blended. (The batter will be very thick.)
- Divide the batter equally among the 6 prepared muffin cups. Sprinkle tops with the remaining ¼ cup cheese.
- Bake until a toothpick inserted in the center of a muffin comes out clean, 18-22 minutes.
- Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Transfer the muffins from the pan directly to the wire rack.
- Serve warm or let cool completely.
If you liked this post and recipe for skinny broccoli cheese muffins check out these links:
- Slim & Healthy Creamy Broccoli Cheese Soup
- Skinny Chicken Broccoli Casserole
- Roasted Shrimp and Broccoli
- Health Benefits of Broccoli (The World’s Healthiest Foods)
- Review of 750 Best Muffin Recipes Cookbook
For more great delicious broccoli recipes, check out the blogs of these fabulous food-blogging ladies who are participating in the 38 Power Foods group today:
Alyce More Time at the Table, Ansh - Spice Roots, Jeanette - Jeanette’s Healthy Living, Jill - Saucy Cooks, Mireya - My Healthy Eating Habits, Sarah - Everything in the Kitchen Sink, Casey - Bookcase Foodie, Bambi – Adobo Down Under