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.
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?
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