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.