Preheat oven to 400 degrees. Generously spray a 12 (2¾-in.) muffin-cup pan with cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Sneaking in veggies couldn’t be simpler! Just stir broccoli into Hy-Vee’s Cheddar & herb biscuit mix and your kids will never guess that they’re getting a few extra nutrients.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (11.36-oz.) pkg. Hy-Vee Cheddar & herb biscuit mix | ||
| 1 Hy-Vee large egg, beaten | ||
| 1 (8-oz.) pkg. Hy-Vee shredded sharp Cheddar cheese | ||
| ¾ c. Hy-Vee 2% reduced-fat milk | ||
| ¼ c. plus 2 Tbsp. Hy-Vee unsalted butter, melted; divided | ||
| 1 c. finely chopped Basket & Bushel broccoli florets |
Things To Grab
- Hy-Vee vegetable oil cooking spray
- 12 (2¾-in.) muffin-cup pan
- Large bowl
- Large spoon
- Toothpick
- Whisk
- Small bowl
- Silicone pastry brush
- Thin metal spatula or knife
- Wire rack
- Airtight container
Directions
Set aside garlic-herb seasoning packet from biscuit mix. Stir together egg, biscuit mix, cheese, milk, ¼ cup melted butter a large bowl. Gently fold in broccoli.
Fill prepared muffin cups with batter. Bake for 18 to 20 minutes or until golden and toothpick inserted near centers comes out clean.
Whisk together remaining 2 Tbsp. melted butter and reserved garlic-herb seasoning packet in a small bowl. Brush butter mixture on tops of warm muffins. Cool muffins in pan for 10 to 15 minutes. Loosen muffins from muffin cups with thin metal spatula or knife. Remove muffins from pan; cool completely on wire rack. Store in an airtight container in refrigerator up to 5 days or freezer up to 1 month. Reheat in microwave for 10 to 15 seconds.
Nutrition facts
Servings
260 Calories per serving
1 each
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 50mg
- Sodium: 470mg
- Total Carbohydrates: 17g
- Protein: 8g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 2%