1 cup finely chopped broccoli, lightly cooked, drained and cooled to room temperature
¾ cup plus 2 tablespoons all-purpose flour
½ cup quick cooking oats
1 tsp baking powder
¼ tsp salt
1 large egg
¼ cup plus 2 tablespoons milk
2 tbs olive oil
1½ tsp sugar
1 tsp Dijon mustard
¼ cup chopped green onions
½ cup coarsely grated reduced-fat cheese
Position an oven rack in the centre of your oven and preheat your oven to 200’C. Line a 6-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, oats, baking powder and salt until well combined. In a small bowl, whisk together the egg, milk, olive oil, sugar, and mustard until well blended. Stir in the broccoli, scallions and ¼ cup of the cheese. Add the egg broccoli mixture to the flour mixture and stir until just blended. (The batter will be very thick.) Divide the batter equally among the 6 prepared muffin cups. Sprinkle tops with the remaining ¼ cup cheese. Bake until a toothpick inserted in the centre of a muffin comes out clean, 18-22 minutes. Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Transfer the muffins from the pan directly to the wire rack. Serve warm or let cool completely.
Nutritional Value per muffin: 178 calories, 8.2 g fat, 20 g carbs, 1.6 g fibre, 7.1 g protein.