Ham-and-Broccoli Muffins

recipe
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.

Yield:

Makes 1 dozen (serving size: 1 muffin)

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 18 Minutes
Stand: 3 Minutes

Nutritional 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

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

Preparation

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.

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.

Note:

January 2007
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