Delicious Broccoli, Ham, and Parmesan Quiche Muffins

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 cup chopped broccoli florets
• 1 medium onion, chopped
• 1/2 cup diced cooked ham
• 1/2 cup grated Parmesan cheese
• 6 eggs
• 1/2 cup vegetable oil
• 1 1/4 cups flour
• 1 tablespoon baking powder
• 1 teaspoon oregano
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon thyme

Method

Follow the steps in order for the best result.

1. First, in a bowl, combine the chopped broccoli florets, chopped onion, diced cooked ham, and grated Parmesan cheese. Set this mixture aside.
2. In a separate mixing bowl, beat the eggs until they become frothy. Add the vegetable oil and mix well to combine.
3. In another bowl, whisk together the flour, baking powder, oregano, dried parsley flakes, garlic powder, salt, and thyme. Add these dry ingredients to the egg mixture, mixing only until just moistened. Be careful not to overmix.
4. Gently fold in the broccoli mixture into the batter.
5. Grease your muffin cups thoroughly (do NOT use paper liners). Fill each muffin cup about two-thirds full with the batter.
6. Bake in a preheated oven at 375°F (190°C) for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
8. These muffins freeze exceptionally well for longer storage.