Prep time
10 min
This must-try recipe is perfect for breakfast on the run. A soon-to-be favourite, these muffins can do double duty as lunch along with a bowl of soup.
Cook time
12 min
Servings
10
Prep time
10 min
Cook time
12 min
Servings
10
Ingredients
- 125 mL (½ cup) all purpose flour
- 125 ml (½ cup) whole wheat flour
- 125 mL (½ cup) fine cornmeal
- 85 mL (⅓ cup) ground flax seed or wheat germ
- 5 mL (1 tsp) baking powder
- 5 mL (1 tsp) baking soda
- 2 mL (½ tsp) garlic powder
- 2 mL (½ tsp) paprika
- 1 mL (¼ tsp) cayenne
- 250 mL (1 cup) 0% plain Greek yogurt
- 85 mL (⅓ cup) skim milk
- 1 egg
- 30 mL (2 tbsp) vegetable oil
- 375 mL (1 ½ cups) chopped fresh or frozen broccoli florets
- 190 mL (¾ cup) shredded lower fat old Cheddar cheese
Directions
- Preheat the oven to 200 °C (400 °F) and lightly spray or paper-line muffin pan.
- In a large bowl, whisk together all purpose flour, whole wheat flour, cornmeal, ground flax, baking powder, baking soda, garlic powder, paprika and cayenne; set aside.
- In a separate bowl, whisk together yogurt, milk, egg and oil. Pour over flour mixture and stir to combine. Stir in broccoli and cheese. (The batter will be thick.)
- Scoop batter into muffin pan and bake for about 12 minutes or until golden and firm to the touch. Let cool slightly before removing from pan.
Tips
- If you don't have whole wheat flour, use 250 mL (1 cup) of white flour with added bran for extra fibre.
- Little chefs can help mix dry ingredients, wet ingredients and then scoop the batter into the muffin cups.
- Try different vegetable and cheese combinations instead of broccoli and Cheddar cheese. How about cauliflower and Asiago cheese?
- Make a double batch and freeze extras. Once cooled, store in an airtight container in the fridge for up to 3 days or in freezer for up to 2 weeks.
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