Broccoli Cheese Corn Muffins

1 1/2 c. frozen broccoli cuts
1 large egg
1/3 c. skim or low-fat milk
1/2 c. finely shredded Cheddar cheese
8 1/2 oz. package Jiffy corn muffin mix

Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking oil spray. Place the broccoli in a 2-cup glass measuring container and microwave, uncovered, on high and beat with a whisk or fork to break it up. Add the milk and beat well to blend. Stir in the cheese. Stir in the muffin mix until the dry ingredients are moistened. Strain broccoli thoroughly, pressing out any excess water. Finely chop the broccoli and add it to the batter. Fill the prepared muffin cups about two-thirds full. When the batter is used up, fill the unused cups halfway with water to prevent burning. Bake according to muffin package directions.

Makes 12 muffins. Each serving has 70 calories, 3 grams of fat and 12 grams of carbohydrate.

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