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Ingredients
| 230 g g | flour flour | ||
| 140 g g | gouda cheese
gouda cheese (grated) | ||
| 1 | broccoli
broccoli (chopped) | ||
| 1 handfuls handful | cherry tomatos
cherry tomato (chopped) | ||
| 175 ml ml | whole milk whole milk | ||
| 3 tbsp tbsp | olive oil olive oil | ||
| 3 tsp tsp | baking powder baking powder | ||
| 1 | eggs
egg (beaten) |
Broccoli muffins
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45 min
(12)
Method
- Preheat the oven to 200°C/180°C fan/gas mark 6. Grease a 12 bun muffin tray.
- Place a pan of lightly salted water over a medium heat and bring up to the boil. Cook the broccoli until tender, then drain and set 12 florets to one side.
- Mash the remaining broccoli in a large bowl, then mix in the flour, baking powder and cheese.
- Add the chopped tomatoes, oil, beaten egg and milk to the bowl and mix well until fully incorporated.
- Half fill the muffin tray with mixture and place a reserved broccoli floret in the centre of each section. Cover with the remaining mixture.
- Bake for 30 minutes, or until golden.
