(6 Muffins)


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 information:

Nutritional Value per muffin: 178 calories, 8.2 g fat, 20 g carbs, 1.6 g fibre, 7.1 g protein.

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