Preheat oven to 350F. Grease or line your muffin pan.
Bring a pot of water to boil and blanch the broccoli florets for about 3 minutes. Remove from the pot, rinse in cold water, pat dry, and set aside.
In a mixing bowl, mix together the dry ingredients. Slowly add in the egg, canola oil, and milk. Mix well to form a dough.
Place on spoonful of batter into the base of each muffin cup (you may want to press down with your fingers to fill the base). In each cup, stand one broccoli floret. Top with another heaping spoonful of batter, so that each cup has a base, one floret, and a top.
Bake for 30 minutes, until golden brown and a little stiff to the touch. Allow to cool before eating, and feel free to eat them all in one day!