Recipe Review from the Colorado Springs Gazette

I can’t believe it’s almost the middle of August! Where did the summer go? We haven’t had much of a summer in Colorado Springs, mostly cool and a lot to rain. So, when I turned to the back of the Springs Values section last week and read the recipe for Broccoli Cheddar Breakfast Muffins with the article explaining how these muffins are a good alternative to the typical breakfast to start off the new school year, it him me. Summer is almost over. Sigh . . .

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Broccoli Cheddar Breakfast Muffins
Serves 12
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Prep Time
15 min
Cook Time
25 min
Total Time
45 hr
Prep Time
15 min
Cook Time
25 min
Total Time
45 hr
Ingredients
  1. 2 cups white whole-wheat flour
  2. 1 cup all purpose flour
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon ground black pepper
  7. 2 large eggs
  8. 1 cup fat-free plain Greek yogurt
  9. 3/4 cup buttermilk
  10. 3 tablespoons extra-virgin olive oil
  11. 2 tablespoons unsalted butter, melted
  12. 3/4 cup finely chopped roasted red peppers, plus 1/4 cu of the pepper liquid from the jar
  13. 1 cup small raw broccoli florets or chopped thawed frozen broccoli florets
  14. 1/2 cup diced Canadian bacon (about 3 ounces)
  15. 3/4 cup coarsely grade sharp cheddar cheese (about 3 ounces), divided
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Spray a 12-cup muffin tin with cooking spray or line with cupcake liners.
  3. In a large mixing bowl, stir together both flours, baking powder, baking soda, salt and pepper.
  4. In a medium mixing 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).
  5. Mix batter until smooth.
  6. Add the egg mixture to the flour mixture and stir just until combined. Do not over stir.
  7. Add the roasted peppers, broccoli, bacon and 1/2 cup of the cheese and combine.
  8. Scoop the batter (it will be thick) into the muffin cups, filling them completely.
  9. Sprinkle the remaining cheese over the tops of the muffins.
  10. Bake on the oven's middle shelf until the tops are golden, about 25 minutes. Remove the muffins from the pan and cool on rack.
Adapted from Sara Moulton
Adapted from Sara Moulton
Rachel's Recipe Collection http://rachelsrecipecollection.com/

So, like it or not, fall in just around the corner and these savory morning muffins are a perfect way to ease slowly into the fall season. But we are still in summer! So, I will accept that these cheesy morning muffins can be brought to dinner or can be invited to a good down-home barbecue!
The muffins bake up similarly to a corn muffin but without the gritty-ness of the cornmeal. They are made with whole-wheat white flour so the batter is smooth and moist and has the same consistency of a sweet muffin. I did change out the olive oil for grape seed oil to cut out fat and calories, then I realized that I forgot the buttermilk, so I “made” my own with whole milk and lemon juice.

So, if you happened to have all the ingredients on hand, which most home cooks do, this recipe is super quick and the muffins are simply delicious! They were a hit this morning at the office, too!

BroccoliCheddarBreakfastMuffins_Feature_5785

Broccoli Cheddar Breakfast Muffins

Broccoli Cheddar Breakfast Muffins

Broccoli Cheddar Breakfast Muffins – the Colorado Springs Gazette

RECIPE REVIEW:

Difficulty: Two mixing bowls and a spatula! That was basically it. This was a very easy recipe, no stand-mixer needed. The list of ingredients was bit long, but most of the ingredients are found everyday in your kitchen. Two of the ingredients you many not stock is the jar of roasted peppers, greek yogurt and broccoli. And the peppers and broccoli are optional. 

Timely: Very quick recipe and can be made in under an hour.

Reality of Recipe: It’s good and cheesy and very large muffins. I filled all 12 muffin cups to the top and still made one more muffin. 

Make it Better: The only thing I would changed was the olive oil and replace it with grape seed oil to cut out the added fat and calories. You could cut out the Canadian bacon and cheese, too if you are watching fat and calories.

Overall: I would definitely make the recipe again, and would stay with the grape seed oil. 

Grade: B+/A-

Broccoli Cheddar Breakfast Muffins

Broccoli Cheddar Breakfast Muffins

Broccoli Cheddar Breakfast Muffins

Directions

Step 1 Pre-heat the oven to 425 degrees.
Step 2
Spray a 12-cup muffin tin with cooking spray or line with cupcake liners.
Broccoli Cheddar Breakfast Muffins
Step 3
In a large mixing bowl, stir together both flours, baking powder, baking soda, salt and pepper.
Broccoli Cheddar Breakfast Muffins
Step 4
In a medium mixing 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).
Broccoli Cheddar Breakfast Muffins
Step 5
"Make" buttermilk with on tablespoon of lemon juice for 1 cup of milk.
Broccoli Cheddar Breakfast Muffins
Step 6
Add the egg mixture to the flour mixture and stir just until combined. Do not over stir.
Broccoli Cheddar Breakfast Muffins
Step 7
Add the roasted peppers, broccoli, bacon and 1/2 cup of the cheese and combine.
Broccoli Cheddar Breakfast Muffins
Step 8
Scoop the batter (it will be thick) into the muffin cups, filling them completely.
Broccoli Cheddar Breakfast Muffins
Step 9
Sprinkle the remaining cheese over the tops of the muffins.
Broccoli Cheddar Breakfast Muffins
Step 10
Bake on the oven's middle shelf until the tops are golden, about 25 minutes. Remove the muffins from the pan and cool on rack.
Broccoli Cheddar Breakfast Muffins
Broccoli Cheddar Breakfast Muffins

Broccoli Cheddar Breakfast Muffins

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