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    You are in: Home / Recipes / Broccoli Quiche Muffins Recipe
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    Broccoli Quiche Muffins

    Average Rating:

    2 Total Reviews

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    • on October 21, 2011

      These have great possibilities & I think one could come up with endless varieties to use what's on hand. The muffins do have a definite quiche like taste, if not texture. I found the batter very thick & the muffins a tad dry. I plan to be more careful with the measuring of flour & to replace my baking powder before making the recipe again. Maybe that will correct the issue. We did enjoy them for brunch & they reheated nicely for another meal. Thank you for sharing the recipe! Made for Fall 2011 Pick A Chef. You were adopted! :-)

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    • on January 23, 2010

      Great breakfast treat. The broccoli was steamed a couple of minutes in the microwave and the use of the Vita-Mix make quick work of chopping. The onion was reduced to 1/2 medium. I used a combination of egg beaters and whole eggs. The flour was a mixture of white and whole wheat pastry flour. I was able to reduce the amount of oil to 1/3 cup. My yield was 15 nice size muffins. Made for Spice of the Month in the French Forum.

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    Nutritional Facts for Broccoli Quiche Muffins

    Serving Size: 1 (73 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 203.0
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 3.0 g
    Cholesterol 101.9 mg
    Sodium 244.2 mg
    Total Carbohydrate 11.8 g
    Dietary Fiber 0.5 g
    Sugars 0.5 g
    Protein 7.9 g


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