This recipe was adapted from http://www.mariasfarmcountrykitchen.com/broccoli-cheese-puffs-from-scratch/
These very cheesy broccoli muffins work well as a side dish or a snack.
- 20 oz (2½ cups) chopped cooked broccoli
- 2 Tbsp melted unsalted butter
- 2 large eggs, lightly beaten
- 2 Tbsp flour
- 2 Tbsp skim milk
- ¾ cup shredded sharp cheddar cheese
- ⅛ tsp onion powder
- dash of ground black pepper
- 1 Tbsp olive oil (for greasing the oven tin)
- Preheat oven to 350 degrees. Grease bottom and sides of the muffin tins with the olive oil (either 12 regular-sized muffins, or 24 mini-muffin)
- In a medium bowl, mix the eggs, milk, onion powder, and black pepper. Add the flour and stir until well blended. Stir in the butter and cheddar cheese. Then stir in the broccoli.
- Divide the broccoli mixture among the muffin tins. For mini-muffin tins, bake for 10 - 15 minutes; for regular-sized muffin tins, bake for 15-20 minutes: until the broccoli cheese bites are golden brown on top.
Note that sodium percentages depend on which daily reference you use. The estimated 64 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
