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Broccoli Muffins

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230 g g flour flour
140 g g gouda cheese gouda cheese
1 broccoli broccoli
1 handfuls handful cherry tomatos cherry tomato
175 ml ml whole milk whole milk
3 tbsp tbsp olive oil olive oil
3 tsp tsp baking powder baking powder
1 eggs egg

Broccoli muffins

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45 min


  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Grease a 12 bun muffin tray.
  2. 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.
  3. Mash the remaining broccoli in a large bowl, then mix in the flour, baking powder and cheese.
  4. Add the chopped tomatoes, oil, beaten egg and milk to the bowl and mix well until fully incorporated.
  5. Half fill the muffin tray with mixture and place a reserved broccoli floret in the centre of each section. Cover with the remaining mixture.
  6. Bake for 30 minutes, or until golden.