Best Broccoli Cheddar Muffins Recipes

BROCCOLI MUFFINS

Broccoli Muffins image

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.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

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 whole milk
1/3 cup vegetable oil
1 large egg, room temperature, lightly beaten
1 cup chopped fresh broccoli, blanched
1/2 cup shredded cheddar cheese

Steps:

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. , Spoon into greased or paper-lined muffin cups. Bake at 400° for 18-20 minutes or until top springs back when lightly touched.

Nutrition Facts : Calories 181 calories, Fat 8g fat, Cholesterol 1mg cholesterol, Sodium 129mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 5g protein.

BROCCOLI AND CHEDDAR MUFFINS ARE THE SAVORY MUFFINS YOUR MORNING HAS BEEN MISSING

Broccoli and Cheddar Muffins Are the Savory Muffins Your Morning Has Been Missing image

Start your day the healthy way with broccoli and cheddar muffins from 'Easy Frugal Cookbook' by Sarah Walk Caron.

Provided by Parade

Categories Breakfast

Yield 12

Number Of Ingredients 10

Ingredients

1 egg
1 cup milk
¼ cup canola oil
½ tsp salt
½ tsp dry mustard
1 cup frozen broccoli, cooked, drained and roughly chopped
2 green onions, sliced
2 cups all-purpose flour
1 Tbsp baking powder
1 cup shredded cheddar cheese

Steps:

Preheat oven to 400°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together egg, milk and canola oil. Add flour, baking powder, salt and dry mustard and stir well to combine. Stir in cheese, cooked broccoli and green onions. Divide batter evenly among prepared muffin cups. Bake 18 to 22 minutes, until golden and a toothpick inserted in center of muffin comes out clean. Kitchen Counter Per muffin: 175 cal, 9g fat, 27mg chol, 6g prot, 18g carbs, 1g sugar, 1g fiber, 299mg sodium

Nutrition Facts :

BROCCOLI CHEDDAR MUFFINS

Broccoli Cheddar Muffins image

I made these quick muffins for a brunch wedding shower and they were very popular. The recipe might have come from Parents magazine. Would be good with soup and salad.

Provided by LonghornMama

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

4 large eggs
1/2 cup melted butter
1 1/2 cups shredded cheddar cheese
1 (8 ounce) package corn muffin mix
1 (10 ounce) package frozen chopped broccoli, cooked and drained
1/2 cup chopped scallion (optional)

Steps:

In a large bowl, beat eggs with an electric mixer until light colored.
Add butter and cheese and mix on low.
Add muffin mix, broccoli and scallions and mix at low speed for another minute.
Coat a 12 cup muffin pan with cooking spray; divide batter among muffin cups.
Bake at 375 degrees for 15 minutes until light golden brown.
Cool on a rack before turning muffins out of pan.

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