Skinny Broccoli Cheese Muffins

Prep:10 min Cook: 20 min Serve: 6

I- Ingredients

1 cup finely chopped broccoli, lightly cooked, drained and cooled to room temperature
3/4 cup + 2 Tbsp all-purpose flour
1/2 cup quick cooking oats
1 tsp baking powder
1/4 tsp salt
1 large egg
1/4 cup + 2 Tbsp milk
2 Tbsp olive oil
1-1/2 tsp sugar
1 tsp Dijon mustard
1/4 cup chopped scallions (green onions)
1/2 cup coarsely grated reduced-fat cheese

Position an oven rack in the center of your oven and preheat your oven to 400F 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.
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 cool.