Nutritional Info

Nutrition Facts

Serving Size 1 (102g)

Calories 359
Calories from Fat 313 (87%)
Amount Per Serving %DIV
Total Fat 34.8g 54%
Saturated Fat 9.4g 47%
Monounsaturated Fat 22.8g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 18.2mg 6%
Sodium 377.1mg 16%
Potassium 96.4mg 2%
Total Carbohydrate 2.4g 1%
Dietary Fiber 0g 0%
Sugars 1.7g
Protein 6.1g 12%

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Recipe Description
This is a good use for leftover steamed broccoli. Frozen broccoli, lightly cooked, can also be used.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
2 Cup(c)  unbleached, all purpose white flour
2 Teaspoon(t)  baking powder
1 1/2 Teaspoon(t)  baking soda
1 Tablespoon(T)  sugar
1/2 Teaspoon(t)  salt
1   egg white
1 1/2 Cup(c)  buttermilk
1/4 Cup(c)  vegetable oil
1/2 Cup(c)  reduced fat cheddar cheese
1 Cup(c)  steamed broccoli, chopped


Preheat the oven to 375 degrees F. Coat 12 muffin cups with non stick spray. Sift together the flour, baking powder, baking soda, sugar and salt, and stir. In another bowl, whisk together the egg white, buttermilk and oil. Pour the wet ingredients into the dry. Gently fold the two together until an evenly moist batter forms. Stir in the cheese and broccoli. Pour into the muffin tins and bake for 25 minutes, until the muffins are golden and firm to the touch.

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Broccoli Cheddar Muffins
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