Brocolli and Onion Muffins ♯

For those in retirement having dietary constraints, breakfast can become a boring meal to the unimaginative. Those who have not yet retired can just slurp down a quick bowl of cereal and bolt off to work. But one in retirement with no such restrictions may take the time required to thwart the ennui of a day-in-day-out diet of ham or sausage and eggs, perhaps toast, perhaps cottage cheese, perhaps with Taubasco† sauce, by mental focus on other, less customary fare. However, the inspiration to do so does not always come forth sprightly in the just-out-of-bed morning hours. In such cases, the intent to defect from the normal regimen must be set in place the previous evening.

Muddled mornings demand dishes that can be prepared, perhaps the night before, as simply as mixing all the ingredients in a single bowl. This is one of those. Production the next morning then consists of unpretentiously pouring the mixture into oil-sprayed ovenware, popping them in the oven, and taking them out when puffy and golden.

The recipe below produces an extremely tasty, tender, and moist muffin. It makes an excellent breakfast, or when served with a salad on the side, a delicious lunch. You may want to make a larger batch while you are at it for future use, as both the batter and the muffins freeze well. You may also want to try the batter with alternate fillings, such as cooked bacon or sausage, chopped scallions, and mushrooms. Use caramelized onion for the chopped onion. Add some chopped ham. You can be creative here.

The batter:
  • ½ cup nonfat milk
  • ½ cup X*
  • 2 tbsp canola oil
  • 2 tbsp Asiago cheese, grated
  • ½ tsp dried leaf oregano
  • ½ tsp garlic powder
  • ½ tsp <salt>
  • 1/8 tsp ground nutmeg
  • ¼ tsp ground black pepper
  • ½ cup lower G. I. flour mix†
  • 1 tsp baking powder
  • 2 tbsp Asiago cheese, grated
The filling:
  • 1 cup fresh broccoli florets, diced
  • ½ cup onions, chopped

To make the batter, whisk together milk, X, oil, cheese, oregano, garlic powder, <salt>, nutmeg, and pepper in a large bowl. Whisk in the flour mix until smooth. If you are making this the night before, leave out the baking powder and filling; if not, go ahead and add the baking powder and fold in the filling until evenly distributed.

Heat oven to 400° F. Coat two 6 oz ceramic ramekins or a muffin tin with nonstick cooking spray. If you made the batter the night before, add the baking powder, whisk it in and then fold in the filling. Divide the mixture equally among the muffin cups. Bake at 400° F for 15 minutes. Remove the muffins from the oven and let them cool slightly. Run a knife or metal spatula around edge of each cup and gently unmold.

Makes 2 servings.