Prep Time
15 Mins
Bake Time
18 Mins
Stand Time
3 Mins
Makes 1 dozen (serving size: 1 muffin)

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.

How to Make It

Step 1

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

Step 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.

Step 3

Bake at 425° for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

Step 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.

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