SKINNY BROCCOLI CHEESE MUFFINS

Skinny Broccoli Cheese Muffins image

Provided by @MakeItYours

Number Of Ingredients 12

1 cup finely chopped broccoli, lightly cooked, drained and cooled to room temperature
¾ cup plus 2 tablespoons all-purpose flour
½ cup quick cooking oats
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
¼ cup plus 2 tablespoons milk
2 tablespoons olive oil
1-1/2 teaspoons sugar
1 teaspoon Dijon mustard
¼ cup chopped scallions (green onions)
½ cup coarsely grated reduced-fat cheese

Steps:

Position an oven rack in the center of your oven and preheat your oven to 400 F degrees.
Line a 6-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, oats, baking powder and salt until well combined.
In a small bowl, whisk together the egg, milk, olive oil, sugar, and mustard until well blended. Stir in the broccoli, scallions and ¼ cup of the cheese.
Add the egg broccoli mixture to the flour mixture and stir until just blended. (The batter will be very thick.)
Divide the batter equally among the 6 prepared muffin cups. Sprinkle tops with the remaining ¼ cup cheese.
Bake until a toothpick inserted in the center of a muffin comes out clean, 18-22 minutes.
Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Transfer the muffins from the pan directly to the wire rack.
Serve warm or let cool completely.