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Ham-and-Broccoli Muffins

Prep time 15 mins
Bake time 18 mins
Stand time 3 mins
Yield Makes 1 dozen (serving size: 1 muffin)
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.

Ingredients

  • 1 1/2 cups reduced-fat all-purpose baking mix
  • 1 cup finely chopped cooked ham or Canadian bacon
  • 2 cups (8 oz.) shredded 2% reduced-fat Cheddar cheese, divided
  • 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

Nutrition Information

  • calories 166
  • caloriesfromfat 0.0 %
  • fat 7.5 g
  • satfat 4 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 10.8 g
  • carbohydrate 13 g
  • fiber 0.9 g
  • cholesterol 44.3 mg
  • iron 0.9 mg
  • sodium 364 mg
  • calcium 171 mg

How to Make It

  1. Combine baking mix, chopped ham, 1 3/4 cups shredded cheese, and broccoli in a large bowl; make a well in centerof mixture.

  2. 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.

  3. Bake at 425° for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

  4. 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.