| Ingredients: |  |
| |
 |
|
|
|
|
1/2
package (10 oz.) frozen chopped broccoli, thawed and drained |
|
1
(8 oz.) package corn muffin mix |
|
3/4
cup lowfat cottage cheese |
|
|
|
1
jar (2 oz.) of diced pimiento, drained |
|
1/4
teaspoon ground black pepper
|
| Directions: |
| |
| 1. | Heat
oven to 350º. |
| 2. |
Coat
an 8 x 8 square pan with cooking spray. Add butter then place in oven until melted.
Remove pan from oven and rotate until melted butter is spread on bottom. Raise
heat of oven to 425º. |
| 3. |
Remove
excess moisture from broccoli by pressing a paper towel on the pieces. In a medium
sized bowl, combine broccoli, muffin mix, cottage cheese, eggs, pimientos and
black pepper and mix thoroughly. |
| 4. |
Pour
bread mixture into pan then bake for 25 minutes or until toothpick inserted in
center of bread comes out clean. |
