Start your day the healthy way with Broccoli and Cheddar Muffins from Easy Frugal Cookbook by Sarah Walk Caron.
While most muffin recipes call for sugar or some other kind of sweetener, this savory muffin recipe is flavored with dry mustard, fresh green onions and shredded cheddar cheese. Plus, fiber- and antioxidant-packed broccoli gives this cheesy, portable breakfast a nutritious edge. They’re great for lazy mornings, as a snack on-the-go or for any time of day, really.
Recipe excerpted with permission from EASY FRUGAL COOKBOOK by Sarah Walker Caron, Rockridge Press, 2020.
Broccoli & Cheddar Muffins
Preheat oven to 400°F and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together egg, milk and canola oil. Add flour, baking powder, salt and dry mustard and stir well to combine.
Stir in cheese, cooked broccoli and green onions. Divide batter evenly among prepared muffin cups.
Bake 18 to 22 minutes, until golden and a toothpick inserted in center of muffin comes out clean.
Makes 12. Per muffin: 175 cal, 9g fat, 27mg chol, 6g prot, 18g carbs, 1g sugar, 1g fiber, 299mg sodium