Sassy Broccoli Muffins Recipe

Name: Sassy Broccoli Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/3 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon turmeric; 1/2 teaspoon cayenne; 1 egg, beaten; 1/4 cup canola oil; 1 cup milk; 12 broccoli florets, trimmed to fit inside a muffin cup

Servings: persons

1 cup cornmeal
1 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon cayenne
1 egg, beaten
1/4 cup canola oil
1 cup milk
12 broccoli florets, trimmed to fit inside a muffin cup

1
Preheat oven to 350F. Grease or line your muffin pan.
2
Bring a pot of water to boil and blanch the broccoli florets for about 3 minutes. Remove from the pot, rinse in cold water, pat dry, and set aside.
3
In a mixing bowl, mix together the dry ingredients. Slowly add in the egg, canola oil, and milk. Mix well to form a dough.
4
Place on spoonful of batter into the base of each muffin cup (you may want to press down with your fingers to fill the base). In each cup, stand one broccoli floret. Top with another heaping spoonful of batter, so that each cup has a base, one floret, and a top.
5
Bake for 30 minutes, until golden brown and a little stiff to the touch. Allow to cool before eating, and feel free to eat them all in one day!

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup cornmeal, 1 cup all-purpose flour, 1/3 cup sugar, 2 teaspoons baking powder, and more.

Yes, Sassy Broccoli Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sassy Broccoli Muffins

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