Delicious and easy; very moist. I dislike broccoli so I chopped it in the food processor before mixing it in. No big chunks of broccoli in the muffins so that made them much better! Great for a quick lunch.
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.
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Bake: 18 Minutes
Stand: 3 Minutes
- Calories: 166
- Calories from fat: 0.0%
- Fat: 7.5g
- Saturated fat: 4g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.2g
- Protein: 10.8g
- Carbohydrate: 13g
- Fiber: 0.9g
- Cholesterol: 44.3mg
- Iron: 0.9mg
- Sodium: 364mg
- Calcium: 171mg
- 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
- 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.
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