These really easy, yummy and quick St. Patrick's Day bird muffins with broccoli toppings are a fun healthy green treat for your bird.
Ingredients:
1 package Bird Bread Mix of your choice
2 large eggs
1 tablespoon olive oil or Red Palm Oil
1 and 1/2 cups water
1 large head of fresh broccoli
St. Patrick Day cupcake paper holders
In a medium-sized mixing bowl add the bird bread contents, 2 large eggs (no shells), 1 tablespoon olive oil, and 1 cup water. Stir well. (As the mixture thickens you can add the remaining 1/2 cup of water to keep the mixture a little thinner.
Place cupcake holders into cupcake pan and fill each about 1/2 full or about 1 tablespoon each. Bake in a 350-degree oven for approximately 25-30 minutes. Done when inserted toothpick or knife comes out clean. Ovens vary so keep an eye on baking doneness.
While the muffins bake, wash and rinse the broccoli and drain well. Using only the broccoli flower tops, cut finely, or place flowers in a food processor for a quick fine chopping.
Once the cooked muffins have cooled, fill the remaining space in the cupcake holder with chopped broccoli for a topping.
Makes approximately 18 muffins.
St. Patrick Day cupcake paper holders
In a medium-sized mixing bowl add the bird bread contents, 2 large eggs (no shells), 1 tablespoon olive oil, and 1 cup water. Stir well. (As the mixture thickens you can add the remaining 1/2 cup of water to keep the mixture a little thinner.
Place cupcake holders into cupcake pan and fill each about 1/2 full or about 1 tablespoon each. Bake in a 350-degree oven for approximately 25-30 minutes. Done when inserted toothpick or knife comes out clean. Ovens vary so keep an eye on baking doneness.
While the muffins bake, wash and rinse the broccoli and drain well. Using only the broccoli flower tops, cut finely, or place flowers in a food processor for a quick fine chopping.
Once the cooked muffins have cooled, fill the remaining space in the cupcake holder with chopped broccoli for a topping.
Makes approximately 18 muffins.
