Ham-and-Broccoli Muffins

Name: Ham-and-Broccoli Muffins
Prep time: 15 min
Total time: 36 min
Yield: Makes 1 dozen (serving size: 1 muffin)
Ingredients: 1 ½ 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; ½ cup fat-free milk; 1 tablespoon butter, melted; 1 large egg, lightly beaten; Vegetable cooking spray

2 Ratings
2 Reviews

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)

Nutrition Info

Ingredients

1 ½ 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
½ cup fat-free milk
1 tablespoon butter, melted
1 large egg, lightly beaten
Vegetable cooking spray

Directions

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.

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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.

Nutrition Facts

Per Serving:

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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adicus

02/16/2009

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.

DollyMama

12/16/2008

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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Ham-and-Broccoli Muffins

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Ingredients

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Nutrition Facts

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Ham-and-Broccoli Muffins

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Ham-and-Broccoli Muffins