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cheese and broccoli muffins by sneaky veg

Cheese and broccoli muffins

These cheese and broccoli muffins are perfect lunchbox fillers and they also make a good snack or lunch for toddlers.
Course Snack
Cuisine British
Keyword broccoli muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 small muffins
Author Mandy Mazliah

Ingredients

  • 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
Metric - US Customary

Instructions

  1. Preheat oven to 200°C(fan)/220°C/gas mark 7.
  2. Place 12 large muffin cases in a muffin tin (or you could make 24 small muffins)

  3. 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.
  4. 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.
  5. 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.
  6. Can be frozen.