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Recipes

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Associated Press
Broccoli Cheddar Breakfast Muffins are a substantial meal to tide you over until lunch.

Muffin is filling breakfast

When fall rolls around and it’s back to school and work, wouldn’t you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal? It’s just so boring day after day. And that’s apart from the fact that most cereals will fail to tide you over until lunchtime.

Here, then, is a meal in a muffin, a delicious and substantial alternative to the usual breakfast fare.

Broccoli Cheddar Breakfast Muffins

2 cups white whole-wheat flour

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 large eggs

1 cup fat-free plain Greek yogurt

3/4 cup buttermilk

3 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter, melted

3/4 cup finely chopped roasted red peppers, plus 1/4 cup of the pepper liquid from the jar

1 cup small raw broccoli florets or chopped thawed frozen broccoli florets

1/2 cup diced Canadian bacon (about 3 ounces)

3/4 cup coarsely grated sharp cheddar cheese (about 3 ounces), divided

Heat the oven to 425 degrees. Mist a 12-cup muffin pan with cooking spray, or line with cupcake liners.

In a large bowl, stir together both flours, the baking powder, baking soda, salt and pepper.

In a medium bowl, whisk together the eggs, yogurt, buttermilk, olive oil, butter and pepper juice (if the jar did not have 1/4 cup of juice in it, supplement with water). Add the egg mixture to the flour mixture and stir just until combined. Add the peppers, broccoli, bacon and 1/2 cup of the cheese, stirring well.

Scoop the batter (it will be quite thick) into the muffin cups, filling them completely. Sprinkle the remaining cheese over the tops of the muffins. Bake on the oven’s middle shelf until the tops are golden, about 25 minutes. Remove the muffins from the pan and cool on a rack. Makes 12 muffins.

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