These broccoli and cheese muffins are a taste sensation. These broccoli and cheese muffins are a fun way to incorporate more green veg into your diet. Treat yourseles to this fluffy, delicious recipe.
Position an oven rack in the center of your oven and preheat your oven to 200ºc/ 400ºF
Step 2:
Using Muffin cases, line a 6 cup muffin tray.
Step 3:
In a medium bowl, whisk together the flour, oats, baking powder and salt until it's well incorporated.
Step 4:
In a small bowl, whisk together the egg, milk, olive oil, sugar, and mustard until well mixed. Stir in the broccoli, spring onions and half of the cheese.
Step 5:
Mix the egg broccoli mixture to the flour mixture and mix together until just blended.
Step 6:
Divide the batter equally among the 6 prepared muffin cups. Sprinkle the top of each muffin with the remaining cheese.
Step 7:
Bake in the oven for around 20 minutes. Check the muffins are baked by inserting a skewer to the middle, if it comes out clean, it's ready. Decorate your muffins with pumpkin and sesame seeds
Step 8:
Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Then tranfer each muffin from the tin directly to cool on it's own on the wire rack.
Ingredients
MetricImperial
For the Muffins
340gBroccoli (cooked)
225gAllinson's Self Raising White Flour
170gOats
1 tspSalt
1Egg
85mlMilk
2 tbspOlive oil
1 tspSugar
1 tspDijon mustard
85gSpring onions
170gGrated cheese
For the Decoration
30gPumpkin seeds
10gSesame seeds
Utensils
Muffin tray
Recipe Reviews
Yes exactly right mine where dry too I added extra milk probably 100 ml plus big teaspoon of baking powder as it wasn’t on list of ingredients and I made 12 yummy muffins
These were awful - so dry - I think the measurements were wrong. I added more milk than the recipe and they were still really dense and dry.
