30 minutes or less – Freezer friendly – Kid-Friendly – Vegetarian

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.

Prep time: 10 min

Cook Time: 12 min

Servings: 10


125 mLall purpose flour½ cup
125 mlwhole wheat flour½ cup
125 mLfine cornmeal½ cup
85 mLground flax seed or wheat germ⅓ cup
5 mL baking powder1 tsp
5 mLbaking soda1 tsp
2 mLgarlic powder½ tsp
2 mLpaprika½ tsp
1 mLcayenne¼ tsp
250 mL0% plain Greek yogurt1 cup
85 mLskim milk⅓ cup
30 mLvegetable oil2 tbsp
375 mLchopped fresh or frozen broccoli florets1 ½ cups
190 mLshredded lower fat old Cheddar cheese¾ cup


  1. Preheat the oven to 200 °C (400 °F) and lightly spray or paper-line muffin pan.
  2. 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.
  3. 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.)
  4. 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.


  • If you don’t have whole wheat flour, use 250 mL (1 cup) of white flour with added bran for extra fibre.
  • Little chefs can help mix dry ingredients, wet ingredients and then scoop the batter into the muffin cups.
  • Try different vegetable and cheese combinations instead of broccoli and Cheddar cheese. How about cauliflower and Asiago cheese?
  • Make a double batch and freeze extras. Once cooled, store in an airtight container in the fridge for up to 3 days or in freezer for up to 2 weeks.

Learn about food safety.

Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.

Original source:  Savoury broccoli and cheese muffins – Canada’s Food Guide, 2023.