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
|125 mL||all purpose flour||½ cup|
|125 ml||whole wheat flour||½ cup|
|125 mL||fine cornmeal||½ cup|
|85 mL||ground flax seed or wheat germ||⅓ cup|
|5 mL||baking powder||1 tsp|
|5 mL||baking soda||1 tsp|
|2 mL||garlic powder||½ tsp|
|2 mL||paprika||½ tsp|
|1 mL||cayenne||¼ tsp|
|250 mL||0% plain Greek yogurt||1 cup|
|85 mL||skim milk||⅓ cup|
|30 mL||vegetable oil||2 tbsp|
|375 mL||chopped fresh or frozen broccoli florets||1 ½ cups|
|190 mL||shredded lower fat old Cheddar cheese||¾ cup|
- 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.
- 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.