Cornbread Muffins with Roasted Broccoli
Roasted broccoli adds texture and nuttiness to traditional cornbread muffins. The recipe is adapted from Once Upon a Chef blog.
Makes 15 muffins
3 cups broccoli florets
2 tablespoons olive oil
3⁄4 cup yellow cornmeal
1 1⁄4 cups white wholewheat flour
1 tablespoon baking powder
1⁄2 cup sugar
1 teaspoon salt
2 large eggs
2 tablespoons honey
3⁄4 cup milk
1⁄2 cup (1 stick) unsalted butter, melted and cooled
1 cup shredded Gruyere cheese Prep time: 15 minutes. Cooking time: 30 minutes. Total time: 45 minutes.
Preheat oven to 450 degrees. Prepare muffin pan(s) by coating cups with vegetable oil spray.
Toss broccoli florets with olive oil and spread evenly on a baking sheet. Roast in preheated oven 10 minutes, turning once halfway through, until golden brown on the edges. Allow to cool and then chop coarsely.
In a large bowl, combine cornmeal, flour, baking powder, sugar and salt. In a medium bowl, whisk eggs, honey and milk. Add milk mixture and melted butter to dry ingredients. Stir until just blended. Fold in broccoli and Gruyere cheese.
Spoon batter evenly into prepared muffin pan(s). Bake in preheated oven 17 to 20 minutes or until tops are golden brown.
Per serving (1 muffin): 211 calories, 23g carbohydrate, 6g protein, 11.5g fat (6g saturated), 177mg sodium, 2g fiber.