Deep-colored broccoli seems like something new in these rich, satisfying muffins, enhanced with green onions and a hint of Dijon mustard.
- 1–3⁄4 cups all-purpose flour
- 1 cup quick-cooking rolled oats
- 2–1⁄4 tsp baking powder
- 2 tsp vegan granulated sugar
- 1⁄2 tsp salt
- 1–1⁄4 cups plain non-dairy milk (soy, almond, rice, hemp)
- 1⁄4 cup olive oil
- 2 tsp Dijon mustard
- 1–1/4 cups finely chopped broccoli
- 3⁄4 cup chopped green onions (scallions)
- 1 cup shredded vegan Cheddar-style cheese alternative (optional)
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper, foil or silicone liners.
- In a large bowl, whisk together flour, oats, baking powder, sugar and salt.
- In a medium bowl, whisk together milk, oil and mustard until well blended. Stir in broccoli, green onions and cheese (if using).
- Add the broccoli mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool.
Broccoli-Buying Tip: When purchasing broccoli, look for compact, tightly closed florets and thin-skinned stems that are on the slender side. Avoid broccoli that is dried or cracked on the cut end or that has obviously woody stems, and leave behind any yellowing specimens. If it passes the visual inspection, take a whiff: broccoli should smell fresh, not strong and cabbage-like. Store it in a loose (unsealed) plastic bag in the refrigerator crisper. It will keep for a few days, but you should use it as quickly as possible, before the florets start to deteriorate.
- Category: Muffin, Quick bread