Ingredients
- 150 g (15 small) white button mushrooms, finely chopped
- 75 ml (1/3 cup) finely chopped broccoli florets
- 12 cherry tomatoes, quartered
- 250 ml (1 cup) light 18% M.F. Swiss cheese, grated (you can also use strong cheddar cheese)
- 45 ml (3 tbsp.) fresh herbs (basil or coriander), chopped
- 250 ml (1 cup) sifted all-purpose wheat flour
- 250 ml (1 cup) whole-wheat flour, sifted
- 10 ml (2 tsp.) baking powder
- 1.5 ml (1/4 tsp.) baking soda
- 15 ml (1 tbsp.) granulated white sugar
- 2.5 ml (1/2 tsp.) salt
- 2 large eggs
- 60 ml (1/4 cup) canola oil
- 250 ml (1 cup) skim milk
- 2.5 ml (1/2 tsp.) pepper
- 15 large paper muffin cups (6 cm diameter base)
Preparation
- Preheat oven to 375°F.
- In a bowl, combine vegetables, grated cheese and herbs. Set aside.
- In a large bowl, combine flours, baking powder, baking soda, sugar and salt.
- In another bowl, beat eggs with oil, milk and pepper. Add to dry ingredients. With a wooden spoon, stir just until flour is moistened.
- Gently fold the vegetable and cheese mixture into the dough.
- Using a rounded tablespoon, spoon mixture into muffin cups.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool on a wire rack.