Temperature: 425 ° F

Ingredients

Instructions

These muffins make an attractive luncheon dish. Serve with soup and dessert for a complete meal.
Preheat oven to 425 degrees. Prepare your La Forme muffin pan by lightly brushing on a layer of melted butter. Let firm in refrigerator while preparing recipe. Or, line pan with paper liners.
Chop 3 broccoli florets into tiny pieces. Reserve the remaining for later.
In the bowl of an electric mixer, combine flour, sugar, baking powder, and salt. Add milk, eggs, and oil and beat (starting at low speed and changing to high after flour is dampened) just enough to moisten the dry ingredients.
Put the chopped broccoli pieces into the batter and mix gently by hand. Batter will be somewhat lumpy. Spoon batter into pans about 2/3 full. Bake in 400 degree oven for approximately 20 minutes or until toothpick inserted in center comes out clean and dry.
Remove muffins from the oven. Take a broccoli floret and insert into the top of a muffin. Repeat with each floret and muffin.
Sprinkle some cheddar cheese on top of muffin and place muffin pan back into oven for approximately 2-3 minutes. Remove from oven and serve warm.
Hint: Adding a teaspoon of sugar to the water while you steam the broccoli keeps the florets bright green in color.
Yield: 12 muffins
BROCCOLI-CHEESE STUFFING
Putting a teaspoon of sugar in the water while you steam the broccoli keeps the florets bright green in color.
Steam the florets.
Place two florets inside each muffin. Stuff the cheddar cheese into the center of the muffins, covering part of the broccoli.
Put the top of the muffin back on and reheat for 10 minutes at 300 degrees.
Yield: Filling for 6 stuffin' muffins