Broccoli and Ham Cornmeal Muffins
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Healthy, because
Even smarter
Ham is an excellent source of protein and broccoli is full of vitamins and minerals including calcium, iron, potassium, vitamin A and vitamin C.
To retain as many vitamins as possible, do not cook the broccoli for too long. Remember, the longer the broccoli cooks, the less nutritious it is.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 8 Broccoli
- 1 ½ cups Cornmeal
- 2 tsps Baking powder
- 1 pinch baking soda
- 1 cup all-purpose flour
- ¼ tsp salt
- ½ cup milk
- 2 eggs (beaten)
- 11 ozs canned creamed corn
- 2 ½ ozs ham (diced)
Preparation steps
1.
Heat the oven to 350°F. Grease a 12 well muffin tin.
2.
Put the florets into a steamer or colander over a pan of boiling water. Cover with a lid or foil and steam for 5 minutes. cut into small pieces and set aside to cool.
3.
Mix together the cornmeal, baking powder, baking soda, flour, and salt in a mixing bowl.
4.
Add the milk, eggs and creamed corn and mix until well blended. Add the broccoli and ham and stir to combine.
5.
Spoon the mixture into the tins. Bake for 18-20 minutes, until risen and cooked through. Serve warm.
