Savoury broccoli and cheese muffins (from Canada's food guide)
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
Servings: 10 muffins
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
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.
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.