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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.

Preheat the oven to 375°F (190°C). Brush the cups of a 12-cup muffin tin generously with olive oil, making sure to coat the sides and rims.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the broccoli and cook, stirring occasionally, until the florets are bright green and just tender, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
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