Wicklewoods 3 Cheese And Broccoli Muffins Gf Recipes
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.
WICKLEWOOD'S 3 CHEESE AND BROCCOLI MUFFINS (GF)
These little gluten free treats started life as Ainsley Harriot's Spinach, cheddar and parmesan muffins, which sounded so delicious, but just made me mad that I couldn't try them. So I decided to recreate them...I chose tender stem or purple sprouting broccoli for this recipe simply because it is so tender there is no need to blanche first. You could use ordinary broccoli just chop the florets finely and perhaps steam in the microwave for one minute before adding to the mixture. If you don't mind paying the prices for Boursin the by all means use it, however, I prefer to make my own and save the pennies,,,(must be the Scot in me!!)I use LifeIsGood's recipe #248495. I've found that even non coeliacs love these and they are great, not only for lunch with a light salad but also for picnics and lunch boxes
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 180.
- Lightly oil the inside of a muffin tin.
- In a large bowl, mix together the flour mix, baking powder, xanthan, mustard and seasoning.
- Add the cheddar, parmesan and broccoli; gently combine with the flour mixture.
- In a large jug, combine the milk eggs and oil together.
- Add to the dry mixture and combine until just comes together. (Don't over mix).
- Line the base of each muffin mould with 1 tablespoon of mixture, flattening slightly if needed.
- Place a teaspoon of the boursin in the centre of the muffin moulds.
- Cover with remaining muffin mixture (ensuring that none of the cream cheese is exposed).
- Bake in the middle of the oven for 25 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 171.1, Fat 14.3, SaturatedFat 5.2, Cholesterol 67, Sodium 264.6, Carbohydrate 2.9, Fiber 0.3, Sugar 0.4, Protein 8
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.
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