BROCCOLI QUICHE MUFFINS

"I like to keep a batch of these quiche-like muffins in the freezer--it's handy to warm them in the microwave when time is short. These muffins are great for breakfast, lunch or a quick snack."

1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 medium onion, chopped
1/2 cup cooked ham
1/2 cup grated parmesan cheese
6 eggs
1/2 cup oil
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon dried oregano
1 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried thyme

Preheat oven to 375 degrees F. Grease 18 muffin pan cups.

Combine the broccoli, onion, ham and cheese; set aside. In a mixing bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture. Fill prepared muffin cups two-thirds full.

Bake at 375 degrees F for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Makes 18 muffins
From: Cindy Hrychuk; Gilbert Plains, Manitoba
Source: Quick Cooking, July/August 1998