Store muffins in zip-top plastic freezer bags for up to one month. For a quick snack, thaw the muffins at room temperature, or microwave them in damp paper towels at HIGH for 10 to 15 seconds or until thawed.
1 (10-oz.) package frozen chopped broccoli, thawed and well drained
1/2 cup fat-free milk
1 tablespoon butter, melted
1 large egg, lightly beaten
Vegetable cooking spray
How to Make It
Combine baking mix, chopped ham, 1 3/4 cups shredded cheese, and broccoli in a large bowl; make a well in centerof mixture.
Stir together fat-free milk, melted butter, and lightly beaten egg until well blended; add to cheese mixture, stirring just until moistened. Place paper baking cups in muffin pans, and coat with cooking spray. Spoon batter into paper baking cups, filling three-fourths full. Sprinkle tops evenly with remaining 1/4 cup cheese.
Bake at 425° for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.
Note: Substitute miniature muffin pans for regular pans, if desired. Bake at 425° for 14 minutes or until golden. Makes 2 1/2 dozen miniature muffins.