If you haven’t seen the book, it’s definitely worth taking a peek. I’m more pleased with it with each passing week. The 38 Power Foods are categorized into 5 chapters: 1) Vegetables; 2) Fruits; 3) Grains and Legumes; 4) Nuts and Seeds; and 5) Eggs, Yogurt and Fish. Along with recipes for each ingredient, there’s interesting health information, as well as buying, storing, and preparation tips, making it a useful resource for anyone wanting to eat healthier.
This week’s Power Foods Ingredient is you guessed it – broccoli.
Not a week goes by when we don’t eat broccoli or broccolini at least once or twice, which turns out to be a good thing for our health. Packed with vitamins, minerals, fiber, and antioxidants that act like a broom to sweep away all kinds of cancer-causing free radicals, broccoli is the most nutritious cruciferous vegetable you can eat!
Since I love and , combining the two seemed like a winning idea. I adapted the recipe slightly to make it Weight Watchers friendly and divided it in half to make 6 muffins instead of 12. (Portion control is one of my favorite strategies for staying slim.)
Plate of Skinny Broccoli Cheese Muffins
Skinny Broccoli Cheese Muffins
Recipe type: Muffins
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Skinny, healthy and delicious savory broccoli cheese muffins are a fun way to increase your intake of vegetables. They’re yummy served alongside your favorite soup or salad. Use whatever cheese you prefer or a combination. Parmesan, Cheddar, Swiss, Feta, and Goat are all delicious.
Position an oven rack in the center of your oven and preheat your oven to 400 F degrees.
Line a 6-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, oats, baking powder and salt until well combined.
In a small bowl, whisk together the egg, milk, olive oil, sugar, and mustard until well blended. Stir in the broccoli, scallions and 1/4 cup of the cheese.
Add the egg broccoli mixture to the flour mixture and stir until just blended. (The batter will be very thick.)
Divide the batter equally among the 6 prepared muffin cups. Sprinkle tops with the remaining 1/4 cup cheese.
Bake until a toothpick inserted in the center of a muffin comes out clean, 18-22 minutes.
Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Transfer the muffins from the pan directly to the wire rack.
Serve warm or let cool completely.
Nutrition & Cooking Notes
Nutritional Estimates Per Serving (1 muffin): 178 calories, 8.2 g fat, 20 g carbs, 1.6 g fiber, 7.1 g protein and 5 Weight Watchers PointsPlus value (PPV).