Cheesy Broccoli Muffins
Broccoli in a muffin? Hmm... are we sure about this? Absolutely! These delicious savoury muffins have been created and shared with us by Peta, from her book Ready. Steady. Lunch! They are perfect to grab and go when you need a snack on the run. Like the other muffins featured in this issue, they can be frozen once cooked and cooled. Freeze by wrapping in a layer of cling film and aluminium foil and storing in an airtight freezer container and thaw before consuming. They keep well and transport easily.
Recipe Tester Feedback: "I was skeptical about using broccoli in the muffins as I'm not normally a fan of it, but it wasn't overpowering in taste and I enjoyed them. The kids also kept coming back for more!" - Anita
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 5 minutes
Cooking Time 30 minutes
Makes 24 small muffins
Can be frozen
- cheese - 100g, tasty
- Parmesan cheese - 60g
- garlic clove - 1
- fresh parsley - 5 sprigs
- spring onions - 4, sliced
- broccoli - 100g, florets
- zucchini - 1, small roughly chopped
- self raising flour - 270g (*can use GF)
- milk of choice - 220g
- olive oil - 80g
- egg - 1
- salt - (optional)
- pepper - (optional)
- Preheat oven to 180C.
- Place tasty cheese (100g), Parmesan (60g), garlic (1), parsley sprigs (5) and spring onions (4) into bowl. Speed 8 / 5 seconds. Set aside.
- Place broccoli (100g) and zucchini (1) into bowl. Speed 8 / 5 seconds. Scrape down sides.
- Add set aside cheese mix, flour (270g), milk (220g), oil (80g), egg (1) and salt and pepper (optional) to bowl. Speed 5 / 3-5 seconds until just combined. Do not overwork the mixture or it will lead to tough muffins.
- Spoon mixture into each muffin case. Fill 3/4 of the way full.
- Bake for approximately 25-30 minutes depending on the size of your muffin.
- Store in an airtight container in the fridge for three to five days. These are delicious cut in half and topped with ham, cheese and relish.