Description
A delicious way to get greens into their diets!
Ingredients
Scale
- 2 cups broccoli florets, cut into small pieces (the pickier the eater, the smaller the pieces should be)
- 1 cup shredded organic cheddar cheese
- 1/2 cup millet
- 1 cup vegetable broth or stock
- 1/2 cup plain yogurt
- 1 tablespoon stone ground mustard
- 1 teaspoon dried thyme
- 1 tablespoon flaxseed meal + 3 tablespoons water
- 1/4 cup panko breadcrumbs (or any type of breadcrumbs will work)
Instructions
- Preheat the oven to 350 degrees and spray eight muffin tins with non-stick cooking spray.
- In a small bowl, mix together the flaxseed meal and water. Allow to sit 3-5 minutes {it should develop a gel-like consistency}. In a large bowl, mix together the broccoli, cheese, millet, vegetable stock, yogurt, mustard, and thyme. Add the flaxseed mixture and stir until everything is well-combined. Use a small measuring cup to evenly distribute the mixture into the muffin tins. They should be filled almost to the top, but make sure you leave a little room. {I filled one too full, and it overflowed a bit.} Pay attention to the ratio of broccoli and wet ingredients, you want it to be close to equal in each cup. Sprinkle each cup with panko bread crumbs. Bake for 40 minutes and allow to sit at least 10 minutes so the mixture can set.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 1.1g
- Sodium: 84.8mg
- Fat: 3.5g
- Carbohydrates: 6.75g
- Protein: 4.75g