24 1bag (12 oz) broccoli slaw (or 1 ½ cups shredded veggies of your choice) 1cshredded cheddar 1ccrumbled gorgonzola cheese 0Tblack pepper 2Tsalt 0Tcayenne pepper 2Tbaking powder 3cwhole wheat flour 3call purpose flour 2cmilk 6Tmelted butter, melted 1csour cream 1cshredded Parmesan cheese 1. Preheat oven to 350. Coat 12-cup muffin tins with nonstick spray 2. Blanch broccoli slaw. One method: Boil water in a medium saucepan. Submerge veggies into boiling water for one minute. Strain and submerge in an ice bath or run under cold running water. Set aside in a colander to dry out. 3. Whisk flour, baking powder, salt, cayenne and pepper together in a large bowl. Mix in cheese and veggies, breaking up any chunks, until cheese and veggies are coated with flour. Whisk milk, butter, egg, and sour cream together in medium bowl. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (batter will be heavy and thick). Divide batter among muffin cups. Sprinkle Parmesan over batter in each cup. 4. Bake until golden brown and toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Cool before eating.