Monday, August 18, 2014

Broccoli Feta Muffins

 
 It's time to ditch those sweet muffins and grab something savory! These muffins are light, cheesy, and full of nutritious broccoli. Who said that only fruit can be incorporated into muffins? They make the perfect breakfast on the go and give you another chance to use some good feta cheese.
 
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Broccoli Feta Muffins
makes 18
1 ½ cups all-purpose flour
2 tsp baking soda
¼ tsp salt
dash of cayenne pepper powder
dash of garlic powder
1 red onion, chopped
2 cups broccoli boiled for 3 minutes, chopped (measure after chopping)
2 cups shredded mozzarella cheese
1 cup crumbled feta cheese
3 eggs
1 cup milk

Preheat your oven to 350 degrees, and oil 18 muffin holes. Heat a pan over medium heat with a little oil. Cook the onion until tender, about 10 minutes. Remove from the heat and allow to cool. Meanwhile, mix the flour, baking soda, salt, cayenne pepper, and garlic powder together. Add in the cheeses, broccoli, and onion. Mix together well. Whisk the eggs and milk together. Combine the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin holes in your muffin pan. Bake for 20-25 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing from the pan.


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