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| Muffins, Veggie |
| Number of Servings |
12 |
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Serving Size |
1 muffin |
| Preparation Time |
20 minutes |
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Cooking Time |
20 minutes |
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| Quantities |
Ingredients |
| 1 (8 ounces) package | corn muffin mix |
| 1 | egg |
| 1/3 cup | low fat milk |
| 1 tablespoon | onion, minced |
| 3/4 cup | fresh broccoli, finely chopped |
| 3/4 cup | mushrooms, finely chopped |
| 2/3 cup | shredded cheddar cheese |
| 1/2 teaspoon | salt (optional) |
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| Equipment |
Instructions |
- measuring spoon
- measuring cup
- mixing bowl
- mixing spoon
- muffin tin
- paper muffin cups
- grater
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- Blend muffin mix, egg and milk in mixing bowl.
- Fold in onions, broccoli, mushrooms and grated cheese.
- Distribute the batter evenly among 12 muffin cups which have been oiled or lined with paper muffin cups
- Bake 20 minutes, or until tops are golden brown.
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| NOTES: Serving Suggestion: Serve hot. |
| Nutrition Information |
| Calories |
117 |
| Total Fat |
5 grams |
| Saturated Fat |
2 grams |
| Protein |
4 grams |
| Carbohydrates |
15 grams |
| Fiber |
0 grams |
| Sugar |
NA |
| Vitamin A |
40 RE |
| Vitamin C |
6 mg |
| Calcium |
NA |
| Iron |
NA |
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