Broccoli Cheddar Muffins | Schnucks

Broccoli Cheddar Muffins

Back to School, Breakfast, Lunch, Vegetable

Savory muffins filled with broccoli and melted cheese are delicious warmed up for breakfast, as a snack, or in lunch boxes.

40M

6

Savory muffins filled with broccoli and melted cheese are delicious warmed up for breakfast, as a snack, or in lunch boxes.

Ingredients

  • 2 1/4 cups whole-wheat flour
  • 1 tbsp. sugar
  • 2 tbsp. baking powder
  • 1 tsp. Italian seasoning
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups buttermilk
  • 1/4 cup canola oil
  • 1 egg
  • 1 tsp. minced garlic
  • 1 1/2 cups shredded Cheddar cheese
  • 1 cup frozen broccoli florets, prepared according to package
  • 2 green onions, thinly sliced
  • 2 tbsp. chopped sun-dried tomatoes
  • 1/4 cup shredded Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees. Line a 12-cup muffin tin with muffin liners and coat each with nonstick cooking spray. In a large bowl combine first six ingredients. In a separate bowl whisk together buttermilk, oil, egg and garlic until well combined. Pour into flour mixture and stir until just moistened. Fold in Cheddar cheese, broccoli, green onion and tomatoes.
  2. Divide mixture among muffin cups and sprinkle with Parmesan cheese. Bake 15–18 minutes or until a toothpick inserted in the center comes out clean. Let cool 5 minutes, then transfer muffins to a wire rack. Serve warm or at room temperature.

Nutrition Facts

436 CALORIES Per Serving

FAT: 24G

SATURATED FAT: 8G

CHOLESTEROL: 70MG

SODIUM: 746MG

CARBOHYDRATES: 42G

FIBER: 6G

SUGAR: 6G

PROTEIN: 18G

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