American · Breakfast
Broccoli Cheddar Savoury Muffins (Low-Chol)
Savoury American muffins built on a whole-wheat batter with buttermilk and egg whites, folded with steamed broccoli florets and reduced-fat sharp cheddar. Baked until domed and golden, the crumb stays tender while the cheese browns at the edges. Served warm as a breakfast or lunchbox item.
$2
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
588Calories
42.9gProtein
36.6gFat
24.9gCarbs
4.3gSugar
4.4gFiber
1660mgSodium
76mgChol
16.7gSat Fat
285mgPotassium
520mgCalcium
2.1mgIron
0.8mcgVitamin B12
35mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-cholesterol
low-chol
Instructions
1
Prep
Heat the oven to 375F, line two cups of a muffin tin, and chop the broccoli into pea-sized florets.
2
Steam
Steam the broccoli in a covered pan over medium heat for 3 minutes until bright green and tender, then drain and pat dry.
3
Whisk
Whisk the egg whites, buttermilk, and olive oil in a bowl until loosened and slightly frothy, about 30 seconds.
4
Fold
Fold the whole-wheat flour, baking powder, salt, and pepper into the wet mix, then fold in the broccoli, grated cheddar, and grated onion.
5
Plate
Divide the batter into the two liners, bake at 375F for 22 minutes until domed and golden, cool 5 minutes, then serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g reduced-fat sharp cheddar cheese
- 4.2 oz120g broccoli florets
- 4.2 oz120g whole-wheat flour
- 6 tbsp90ml buttermilk
- 44 egg whites (132g)
- 2 tsp2 tsp baking powder
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp24g onion
