Ham-and-Broccoli Muffins

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. 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. 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. 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.