Savoury broccoli and cheese muffins

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.

Prep time
10 min
Cook time
12 min
Prep time
10 min
Cook time
12 min


  • 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


  1. Preheat the oven to 200 °C (400 °F) and lightly spray or paper-line muffin pan.
  2. 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.
  3. 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.)
  4. 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.


  • 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.