Rating: 4 stars
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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.

Recipe by Southern Living January 2007

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Recipe Summary test

prep:
15 mins
bake:
18 mins
stand:
3 mins
total:
36 mins
Yield:
Makes 1 dozen (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

166 calories; fat 7.5g; saturated fat 4g; mono fat 0.9g; poly fat 0.2g; protein 10.8g; carbohydrates 13g; fiber 0.9g; cholesterol 44.3mg; iron 0.9mg; sodium 364mg; calcium 171mg.
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