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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Store muffins in zip-top plastic freezer bags for up to one month. For a quick snack, thaw the muffins at room temperature, or microwave them in damp paper towels at HIGH for 10 to 15 seconds or until thawed. Ingredients:
1 1/2 cups reduced-fat all-purpose baking mix |
1 cup finely chopped cooked ham or canadian bacon |
2 cups (8 oz.) shredded 2% reduced-fat cheddar cheese, divided |
1 (10-oz.) package frozen chopped broccoli, thawed and well drained |
1/2 cup fat-free milk |
1 tablespoon butter, melted |
1 large egg, lightly beaten |
vegetable cooking spray |
Directions:
1. Combine baking mix, chopped ham, 1 3/4 cups shredded cheese, and broccoli in a large bowl; make a well in centerof mixture.
2. Stir together fat-free milk, melted butter, and lightly beaten egg until well blended; add to cheese mixture, stirring just until moistened. Place paper baking cups in muffin pans, and coat with cooking spray. Spoon batter into paper baking cups, filling three-fourths full. Sprinkle tops evenly with remaining 1/4 cup cheese.
3. Bake at 425° for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.
4. Note: Substitute miniature muffin pans for regular pans, if desired. Bake at 425° for 14 minutes or until golden. Makes 2 1/2 dozen miniature muffins.
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