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.
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
How to Make It
Combine baking mix, chopped ham, 1 3/4 cups shredded cheese, and broccoli in a large bowl; make a well in centerof mixture.
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.
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.
These are super quick and oh so yummy. The perfect kid food. Make sure you spray the paper liners with cooking spray and you'll have no problem getting them out. . I had no problem getting them out at all.
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