Best 7 Broccoli Muffins Recipes
**Broccoli Muffins: A Nutritious and Delicious Treat**
Broccoli muffins are a delightful combination of taste and nutrition, offering a wholesome snack or breakfast option. These muffins are packed with the goodness of broccoli, providing a boost of essential vitamins, minerals, and antioxidants. They are also a rich source of dietary fiber, promoting a feeling of fullness and supporting digestive health. Whether you're looking for a quick and easy on-the-go breakfast, a healthy snack for your kids, or a nutritious addition to your lunchbox, these broccoli muffins are a perfect choice. With variations ranging from savory to sweet, gluten-free to vegan, there's a broccoli muffin recipe to cater to every taste and dietary preference. Explore our collection of broccoli muffin recipes, each offering a unique blend of flavors and textures to satisfy your cravings while nourishing your body.
BROCCOLI QUICHE MUFFINS
"I like to keep a batch of these quiche like muffins in the freezer-it's handy to warm them in the microwave when time is short," comments Cindy Hrychuk from Gilbert Plains, Manitoba. "These muffins are great for breakfast, lunch or a quick snack."
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- Combine the broccoli, onion, ham and cheese; set aside. In a bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture. , Fill greased muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 134 calories, Fat 9g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 216mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
EASY BROCCOLI, CHEESE AND HAM MUFFINS
A great on-the-go breakfast!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- Cook broccoli as directed on bag.
- In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.
- Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 400 mg, Sugar 2 g, TransFat 1/2 g
BROCCOLI MUFFINS
Because my family loves muffins, I'm always on the lookout for new variations. When I tried these nutritional muffins the first time, they were really a hit and became a favorite addition to our big family meals.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, oats, sugar, baking powder and salt. In a small bowl, mix milk, oil and egg; stir into dry ingredients just until moistened. Fold in broccoli and cheese. , Spoon into greased or paper-lined muffin cups. Bake at 400° for 18-20 minutes or until top springs back when lightly touched.
Nutrition Facts : Calories 181 calories, Fat 8g fat, Cholesterol 1mg cholesterol, Sodium 129mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 5g protein.
BROCCOLI CHEDDAR MUFFINS
I made these quick muffins for a brunch wedding shower and they were very popular. The recipe might have come from Parents magazine. Would be good with soup and salad.
Provided by LonghornMama
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, beat eggs with an electric mixer until light colored.
- Add butter and cheese and mix on low.
- Add muffin mix, broccoli and scallions and mix at low speed for another minute.
- Coat a 12 cup muffin pan with cooking spray; divide batter among muffin cups.
- Bake at 375 degrees for 15 minutes until light golden brown.
- Cool on a rack before turning muffins out of pan.
BROCCOLI QUICHE MUFFINS
These are a tasty breakfast on the go. I make a batch to freeze and then they're ready to go in my lunch bag. Everywhere I work people ask for the recipe. They're also good without the ham
Provided by MBMommy
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine the broccoli, onion, ham, and cheese; set aside.
- In a mixing bowl, beat eggs until frothy. Add oil; mix well.
- Combine dry ingredients; add to the egg mixture just until moistened. Fold in the broccoli mixture.
- Fill greased muffin cups (NO paper liners!) two-thirds full. Bake at 375F for 20 minutes. Cool for 10 minutes; remove to a wire rack.
- These freeze very well.
BROCCOLI CORN MUFFINS
In Cabazon, California, Dona Hamilton dresses up convenient corn bread mix with broccoli and cheese to make these savory muffins. They're good with any meal and a tasty way to get youngsters to eat their veggies.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, stir all ingredients just until combined. Fill greased muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm.
Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
BROCCOLI-CHICKEN MUFFINS
I first had these at a luncheon I attended. I got the recipe and have made them many times for my family. Great for a light lunch, usually serve with soup.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h22m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a large bowl; make a well in the center of mixture.
- Combine egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
- Stir in broccoli and chicken.
- Spoon into greased muffin pan, filling to top.
- Bake at 425 degrees for 20-22 minutes.
- Remove from pan immediately.
Tips for Making Perfect Broccoli Muffins:
- Choose the right broccoli. Look for broccoli florets that are deep green and tightly closed. Avoid florets that are yellow or wilted.
- Chop the broccoli finely. This will help it to distribute evenly throughout the muffins and prevent large pieces from becoming tough.
- Use fresh or frozen broccoli. If using frozen broccoli, thaw it completely before adding it to the muffin batter.
- Don't overmix the batter. Overmixing can make the muffins tough. Stir just until the ingredients are combined.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly without overflowing.
- Bake the muffins at a high temperature for a short time. This will help them to rise quickly and prevent them from becoming dry.
- Let the muffins cool completely before serving. This will help them to set and firm up.
Conclusion:
Broccoli muffins are a delicious and healthy way to enjoy this nutritious vegetable. They are perfect for breakfast, lunch, or a snack. With a few simple tips, you can make perfect broccoli muffins every time. So next time you're looking for a healthy and satisfying snack, give these broccoli muffins a try. You won't be disappointed!
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