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broccoli and cheese muffins on turquoise plate

Cheese and broccoli muffins

Mandy Mazliah
These cheese and broccoli muffins are perfect lunchbox fillers and they also make a good snack or lunch for toddlers.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Snack
Cuisine British
Servings 15 muffins
Calories 152 kcal

Ingredients
 
 

  • 200 g broccoli chopped into florets and steamed until soft
  • 360 g natural yoghurt or dairy free alternative
  • 100 g cheddar cheese grated, or dairy free alternative
  • 80 ml sunflower oil
  • 1 large egg or flax egg* beaten
  • 225 g self-raising flour
  • pinch salt optional

Instructions
 

  • Preheat oven to 200°C(fan)/220°C/gas mark 7.
  • Place 15 muffin cases in a muffin tin.*
  • If using a flax egg mix 1 tablespoon ground flax seeds with 2 tablespoons of cold water and set aside.
    flax egg in red bowl
  • Mash your cooked broccoli or pulse with a handheld stick blender until well broken down.
    mashed broccoli in bowl
  • Put 360g yoghurt, 80ml sunflower oil and a beaten egg (or flax egg) into a mixing bowl and mix well.
    yoghurt, oil and flax egg in white mixing bowl
  • Add the 200g cooked, mashed broccoli and 100g grated cheese and stir well. For a very smooth muffin you can blend this mixture.
    grated cheese and broccoli in bowl
  • Sift over 225g self raising flour and a pinch of salt (if using) and fold into the broccoli mixture with a metal spoon. If your mixture looks on the dry side add a little milk to loosen it.
    broccoli cheese muffins batter in mixing bowl
  • Spoon the mixture into your muffin cases and bake for 25 minutes or until golden brown. Cool in the tin for a few minutes before tipping out and cooling on a wire rack.
    uncooked broccoli muffins in muffin cases
  • Once completely cool store in an airtight container for 3-5 days or in the freezer.

Notes

  1. You can also make these smaller if you have a mini muffin tin. Use 24 cases and reduce the cooking time to 12-15 minutes.
  2. To make a flax egg mix 1 tablespoon ground flax seeds with 2 tablespoons of cold water. Stir well and leave to thicken for 2-3 minutes before using. You can also use chia seeds.
  3. Nutritional information relates to non-vegan version.

Nutrition

Calories: 152kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 21mgSodium: 61mgPotassium: 105mgFiber: 1gSugar: 1gVitamin A: 190IUVitamin C: 12mgCalcium: 87mgIron: 1mg
Keyword broccoli muffins
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