- 125 mL (½ cup) all purpose flour
- 125 ml (½ cup) whole wheat flour
- 125 mL (½ cup) fine cornmeal
- 75 mL (⅓ cup) ground flax seed or wheat germ
- 5 mL (1 tsp) each baking powder and baking soda
- 2 mL (½ tsp) each garlic powder and paprika
- 1 mL (¼tsp) cayenne
- 250 mL (1 cup) 0% fat plain Greek yogurt
- 75 mL (⅓ cup) skim milk
- 1 egg
- 30 mL (2 tbsp) canola oil
- 375 mL (1 ½ cups) chopped broccoli florets
- 175 mL (¾ cup) shredded light old Cheddar cheese
- In a large bowl, whisk together white and whole wheat flours, cornmeal, ground flax, baking powder, baking soda, garlic powder, paprika and cayenne; set aside.
- In another bowl, whisk together yogurt, milk, egg and oil. Pour over flour mixture and stir to combine. Stir in broccoli and cheese. (Batter will be thick.)
- Lightly spray or paper-line 10 muffin cups. Scoop batter into each and bake in preheated 200°C (400°F) oven 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 the dry ingredients, the wet ingredients and then scoop the batter into the muffin cups.
- Out of fresh broccoli? Use frozen, thawed broccoli in a pinch.
- Try your favourite vegetable and cheese combination instead of broccoli and Cheddar. How about cauliflower and Asiago?
- Make a double batch and keep some of these muffins for later. Cool muffins, and wrap individually in plastic wrap. Store in airtight container in fridge for up to 3 days or in freezer for up to 2 weeks. Warm in microwave before serving.
- Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.