Ham-And-Broccoli Muffins
- 1 1/2 cups reduced-fat all-purpose baking mix
- 1 cup finely chopped cooked ham or Canadian bacon
- 2 cups (8 oz.) shredded 2% reduced-fat Cheddar cheese, divided
- 1 (10-oz.) package frozen chopped broccoli, thawed and well drained
- 1/2 cup fat-free milk
- 1 tablespoon butter, melted
- 1 large egg, lightly beaten
- Vegetable cooking spray
- Combine baking mix, chopped ham, 1 3/4 cups shredded cheese, and broccoli in a large bowl; make a well in centerof mixture.
- Stir together fat-free milk, melted butter, and lightly beaten egg until well blended; add to cheese mixture, stirring just until moistened. Place paper baking cups in muffin pans, and coat with cooking spray. Spoon batter into paper baking cups, filling three-fourths full. Sprinkle tops evenly with remaining 1/4 cup cheese.
- Bake at 425u0b0 for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.
- Note: Substitute miniature muffin pans for regular pans, if desired. Bake at 425u0b0 for 14 minutes or until golden. Makes 2 1/2 dozen miniature muffins.
baking mix, bacon, cheddar cheese, broccoli, milk, butter, egg, vegetable cooking spray
Taken from www.myrecipes.com/recipe/ham-and-broccoli-muffins (may not work)