Ingredients
Scale
- 1 cup fresh or frozen chopped broccoli
- About 6 baby carrots or 1 large carrot
- 1 cup yellow corn meal
- 1/2 cup all purpose flour
- 1/2 cup white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- 2 strips of lean bacon
- 1 cup milk
- 1 egg
- 2 Tablespoons olive oil
- 1 loose cup of shredded Cabot Vermont Sharp Cheddar Cheese (1.6 oz.)
- About 2 tablespoons snipped green onion tops and/or garlic scapes (I used a mix of the two)
Instructions
- Preheat the oven to 425 F.
- Put the broccoli and carrot in a food processor or handi chopper and pulse to chop into little bits.
- In a medium mixing bowl, add the corn meal, flours, baking powder, salt & sugar. Stir to mix well.
- Meanwhile fry the bacon until crisp and chop or crumble into little bits.
- Add the crumbled bacon, milk, egg, olive oil, chopped vegies, cheese and snipped green onion to the batter and stir just until everything is mixed well.
- Spoon the batter into 12 prepared muffin tins (lined with silicone liners or sprayed with cooking spray).
- Bake at 425 for 15 – 18 minutes or until they are golden brown on top.
Notes
Cabot sent me some of their award-winning cheddar cheese to sample. It is really good in this recipe, but if you don’t have Cabot on hand, substitute another sharp cheddar.
Calories are based on About.com’s Calorie Count
Nutrition
- Calories: 153 per muffin