Skinny Broccoli Cheese Muffins

I made these to accompany our Crockpot Lobster and Crab Bisque.  They were a bread and a side dish. I doubled the original recipe.

Ingredients

• 2 cups finely chopped broccoli, lightly cooked, drained and cooled to room temperature
• 1 1/2 cup plus 4 tablespoons all-purpose flour
• 1cup quick cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup plus 4 tablespoons milk
• 4 tablespoons olive oil
• 3 teaspoons sugar
• 2 teaspoons Dijon mustard
• 1/2 cup chopped scallions (green onions)
• 1 cup coarsely grated reduced-fat cheddar cheese

Instructions

1. Position an oven rack in the center of your oven and preheat your oven to 400 F degrees.
2. Line a 12-cup muffin pan with paper liners.
3. In a medium bowl, whisk together the flour, oats, baking powder and salt until well combined.
4. In a small bowl, whisk together the egg, milk, olive oil, sugar, and mustard until well blended. Stir in the broccoli, scallions and1/2 cup of the cheese.
5. Add the egg broccoli mixture to the flour mixture and stir until just blended. (The batter will be very thick.)
6. Divide the batter equally among the 12 prepared muffin cups. Sprinkle tops with the remaining 1/2 cup cheese.
7. Bake until a toothpick inserted in the center of a muffin comes out clean, 18-22 minutes.
8. 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.