Broccoli and Cheddar Muffins

 

Ingredients

 

Makes 1 dozen large muffins

• 3 cups buttermilk baking and pancake mix

• 2 eggs, lightly beaten

• 2/3 cup milk

• 1 teaspoon dried basil

• 1 cup (4 ounces) shredded Cheddar cheese

• 1 box (10 ounces) frozen Chopped Broccoli, thawed and drained

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Method:

1. Preheat oven to 350°F. Combine baking mix, eggs, milk and basil. Mix until moistened. (Do not over mix.)

2. Add cheese and broccoli; stir just to combine. Add salt and pepper to taste.

3. Spray 12 muffin cups with nonstick cooking spray. Pour batter into muffin cups.

4. Bake 25 to 30 minutes or until golden brown. Cool 5 minutes in pan. Loosen sides of muffins with knife; remove from pan and serve warm.