SAVOURY BROCCOLI & CHEESE MUFFINS

IMG_8985Hello lovelies,

it’s been a while since I’ve done anything foodie on here but after making these savoury Broccoli & cheese muffins on Instagram stories the other day so so many of you messaged asking for the complete recipe! We’ve made this recipe for Egg Recipes – the home of British egg recipes, do go check out the website as there is something for everyone out there from adventurous to basic, sweet to savoury & for everyone in the family. We are big egg lovers in our house & my favourite lunch ever is poached eggs on toast – I’d eat it every day of the week, eggs are so great for main meals & definitely aren’t just for breakfast. They are a great source of protein and vitamins and minerals, team with some veg & they are so healthy & filling!

They are super simple, super tasty & great for kids (& adults) of all ages – they are also a great rainy (or snowy!!! YES we currently have snow in Scotland) activity & little hands can get stuck in with cracking, cutting, grating & mixing!

I first made these muffins years ago when I was thinking of new baby led weaning bits Safiyah could eat – 5 years later I’m still making them, Safiyah likes taking them to school for snack sometimes or having one when she comes in the door & Florence is partial to one for breakfast or mid morning snack! I couldn’t find the original recipe I used from 5 years but I did brush up on my quantities with the help of Claire’s Little Tots – although I will say that this recipe is pretty good for winging it & guestimating!

You will need:

  • 1 broccoli head
  • 8 oz of plain flour
  • 5 oz of grated cheese
  • 6 fl oz whole milk
  • 3 tablespoons olive oil
  • 2 teaspoons of baking powder
  • 1 large British Lion egg

Method:

  • boil or steam broccoli then mash (or cut with scissors for super speedyness)
  • Preheat oven to 180 degrees
  • in a bow mix flour, baking powder, broccoli & cheese
  • add oil, beaten egg, milk & mix
  • then spoon the mix into muffin tins – either with or without muffin cases!
  • bake for 30 mins or until golden

Eat & enjoy when cool!

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I hope you enjoy this little recipe! Do let me know if you try them out, I’d love to know what you think!

Love, Rebecca x

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