Skinny, healthy and delicious savory broccoli cheese muffins are a fun way to increase your intake of vegetables. They're yummy served alongside your favorite soup or salad. Use whatever cheese you prefer or a combination - Parmesan, Cheddar, Swiss, Feta, and Goat are all delicious.
Author: Martha | Simple Nourished Living
1cupfinely chopped broccoli, lightly cooked, drained and cooled to room temperature
3/4cup+ 2 tablespoons all-purpose flour
1/2cupquick cooking oats
1/4cup+ 2 tablespoons milk
1/4cupchopped scallions (green onions)
1/2cupcoarsely grated reduced-fat cheese
Position an oven rack in the center of your oven and preheat your oven to 400F 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 1/4 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 1/4 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.