Cheddar lends a pleasant sharpness while earthy broccoli and scallions lend depth. This Broccoli Cheddar Muffins recipe makes a great grab and go breakfast.
Savory … muffins? Growing up, I never once imagined muffins could be anything but sweet (or at least lightly sweet) but as an adult, I’ve discovered how good savory takes on sweet baked goods can be.
If you haven’t tried savory breakfast muffins yet, now’s your chance.
These Broccoli Cheddar Muffins are tender with a light crumb. The savory flavor — featuring cheddar cheese, scallions and just enough broccoli — is perfect for breakfast, but also makes these great as a snack.
And if you like these savory breakfast muffins, then you’ll want to check out my latest cookbook, the Easy Frugal Cookbook, which is due out on July 7. This is among the recipes found inside.
You’ll love this budget-friendly cookbook full of 100 recipes with 10 ingredients or less created with budgets in mind.
Easy Frugal Cookbook will be released by Rockridge Press on July 7, but you can preorder your copy now. And friends, preordering helps so much because it signals to the internet gods that people are interested in this book — leading to even more orders. So I super appreciate everyone who does so.
And in the meantime, try this Broccoli Cheddar Muffins recipe. It’s worth it.
Broccoli Cheddar Muffins
Savory … muffins? Growing up, I never once imagined muffins could be anything but sweet (or at least lightly sweet) but as an adult, I've discovered how good savory takes on sweet baked goods can be. These are no exception. Cheddar lends a pleasant sharpness to these while earthy broccoli and scallions give them depth. These are great as a grab and go breakfast or an easy snack too.
- 1 large egg
- 1 cup 2% milk
- ¼ cup canola oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon dry mustard
- 1 cup shredded cheddar cheese
- 1 cup cooked frozen broccoli florets
- 2 scallions, sliced
- Preheat the oven to 400 degrees Fahrenheit. Line 12 cups in a muffin tin
with paper liners.
- In a large mixing bowl, whisk together the egg, milk and oil. Add the
flour, baking powder, salt and dry mustard. Stir well to combine.
- Add the cheddar, broccoli and scallions and stir to combine.
- Divide the batter evenly among the 12 baking cups.
- Slide the pan into the oven and bake for 18-22 minutes or until golden. Enjoy
warm or cold.
Budget Trick: I love to use frozen broccoli florets for these muffins because they are so easy to cook and they come in just the right size pieces. You do want to cook them first to avoid soggy muffins. Whatever you don’t use for this recipe can be used in omelets, soups, salads and more.
Friday 19th of June 2020
What a great way to keep that muffin energy all day long.
Sarah Walker Caron
Friday 19th of June 2020
Yes! And don't we all need a little of that fab muffin energy sometimes?