Ingredients

The following ingredients have 6 Servings
  • 1 cup finely chopped broccoli, lightly cooked, drained and cooled to room temperature
  • 3/4 cup + 2 tablespoons all-purpose flour
  • 1/2 cup quick cooking oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup + 2 tablespoons milk
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped scallions (green onions)
  • 1/2 cup coarsely grated reduced-fat cheese

Instruction

  • Position an oven rack in the center of your oven and preheat your oven to 400F degrees.
  • 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 1/4 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 1/4 cup cheese.
  • Bake until a toothpick inserted in the center 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.