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Source: America's Favorite Food Associations

Savory Vegetable Muffins
A great little treat for a hard days work.
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Serves: varies
Prep Time: 5 minutes
Cook Time: 20-25 minutes
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2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon thyme
1/4 teaspoon salt
.3 ounces reduced-fat cream cheese
1/3 cup broccoli, cooked drained and finely chopped
1/3 cup carrot, cooked drained and finely shredded
1 egg, beaten
3/4 cup skim milk
1/4 cup Smucker’s® Baking Healthy
2 Tablespoons Grated Parmesan cheese




Preheat oven to 400°F. Spray a muffin pan with nonstick cooking spray or line with paper or foil liners. In a large bowl, combine flour, sugar, baking powder, thyme and salt. With a pastry blender, cut in cream cheese until mixture resembles coarse crumbs. Stir in broccoli and carrot. Combine egg, milk and Baking Healthy product; add to flour mixture, stirring just until moistened. Spoon batter into muffin cups, filling 2/3 full. Sprinkle Parmesan cheese over batter. Bake for 20 to 25 minutes or until done. Remove from pan and serve warm.




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