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Broccoli Muffins Recipe
Broccoli Muffins Recipe photo by Taste of Home

Broccoli Muffins Recipe

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Because my family loves muffins, I'm always on the lookout for new variations. When I tried these nutritional muffins the first time, they were really a hit and became a favorite addition to our big family meals.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 egg, lightly beaten
  • 1 cup chopped fresh broccoli, blanched
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 muffin (prepared with skim milk, egg subsititute equivalent to 1 egg and reduced-fat cheddar cheese) equals 181 calories, 8 g fat (0 saturated fat), 1 mg cholesterol, 129 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. In a large bowl, combine flour, oats, sugar, baking powder and salt. In a small bowl, mix milk, oil and egg; stir into dry ingredients just until moistened. Fold in broccoli and cheese.
  2. Spoon into greased or paper-lined muffin cups. Bake at 400° for 18-20 minutes or until top springs back when lightly touched. Yield: 1 dozen.
Originally published as Broccoli Muffins in Bountiful Harvest Cookbook 1994, p54

Nutritional Facts

1 muffin (prepared with skim milk, egg subsititute equivalent to 1 egg and reduced-fat cheddar cheese) equals 181 calories, 8 g fat (0 saturated fat), 1 mg cholesterol, 129 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Broccoli Muffins

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MY REVIEW
Reviewed Dec. 31, 2013

"very good muffins, loved tham on the firest bite"

MY REVIEW
Reviewed May. 22, 2008

"no flavor except a hint of sweet? Very nice texture and appearance so I'll try them again with the addition of some cayenne, mustard and perhaps ground pepper."

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