These cheese and broccoli muffins are perfect lunchbox fillers and they also make a good snack or lunch for toddlers.
Okay, okay – I know this was a bold move and I’m going to be upfront and admit that neither of my kids liked these (although I might sneak one into R’s lunchbox tomorrow and see what happens). However, they were actually really tasty and so I think worth a try, especially if your child is used to eating savoury snacks. I think my two see a muffin and think cake – and therefore are not impressed when it actually tastes of cheese.
How to make cheese and broccoli muffins
Cheese and broccoli muffins
- 200 g broccoli chopped into florets and steamed until soft
- 360 ml natural yoghurt
- 100 g cheddar cheese grated
- 80 ml sunflower oil
- 1 large egg beaten
- 225 g self-raising flour
Preheat oven to 200°C(fan)/220°C/gas mark 7.
Place 12 large muffin cases in a muffin tin (or you could make 24 small muffins)
Put the yoghurt, oil and egg into a bowl and mix well. Add the broccoli and the cheese and blend. I blended this so that there were no lumps of broccoli left but you could leave it lumpier if you wish.
Sift the flour into a large mixing bowl. Slowly pour in the liquid mixture and fold together with a metal spoon. If your mixture looks on the dry side add a little milk to loosen it.
Spoon the mixture into your muffin cases and bake for 12/15 minutes or until golden brown. Cool in the tin for a few minutes before tipping out.
Can be frozen.
This recipe has been adapted from this recipe by babyledweaning.com
If you like this you might like these sweet potato and cheese savoury muffins.
Did you know that I also have a vegan food blog called Cook Veggielicious?