Broccoli and Cheese Muffins

Broccoli and Cheese Muffins

**Ingredients:**
– 1 cup broccoli florets, chopped
– 1 cup cheddar cheese, shredded
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 cup milk
– 1/2 cup Greek yogurt (or sour cream)
– 1/4 cup butter, melted
– 2 large eggs

**Instructions:**

1. **Preheat Oven:**
– Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.

2. **Prepare Broccoli:**
– Steam or blanch the broccoli florets until just tender. Drain and chop into small pieces.

3. **Mix Dry Ingredients:**
– In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, garlic powder, and onion powder.

4. **Mix Wet Ingredients:**
– In a separate bowl, whisk together the milk, Greek yogurt, melted butter, and eggs until well combined.

5. **Combine Ingredients:**
– Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped broccoli and shredded cheddar cheese.

6. **Fill Muffin Tin:**
– Divide the batter evenly among the muffin cups, filling them about 3/4 full.

7. **Bake:**
– Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. **Cool and Serve:**
– Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Enjoy your homemade broccoli and cheese muffins! If you have any other preferences or specific ingredients you’d like to include, feel free to let me know!