Cheesey Broccoli Muffins

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Today’s recipe, Cheesey Broccoli Muffins, comes from my Ready. Steady. Lunch! mini cookbook and was part of our previous round of #freezertolunchbox challenge (where we cook 5 delicious lunchbox recipes over 5 days. Join the mailing list to know when the next challenge will be INSERT LINK).

These are so full of flavour and such a delicious snack or lunch item for the lunchbox. These are great sliced in half and topped with a little ham and chutney! Delicious!

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Cheesey Broccoli Muffins
Serves 24
These can be frozen once cooked and cooled. Wrap in a layer of aluminium foil then cling film before placing into a freezer safe container.
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Gather these
  1. 100g tasty cheese
  2. 60g Parmesan cheese
  3. 1 garlic clove, peeled
  4. 5 sprigs of parsley
  5. 4 spring onions, sliced
  6. 100g broccoli florets
  7. 1 small zucchini, roughly chopped
  8. 270g self raising flour, can use GF
  9. 220g milk of choice
  10. 80g olive oil
  11. 1 egg
  12. salt and pepper, optional
Then mix like this
  1. Preheat oven to 180C. Line a muffin tray with 24 small cases.
  2. Place cheeses, garlic, parsley and spring onions into bowl. Speed 8 / 5 seconds. Set aside.
  3. Place broccoli and zucchini into bowl. Speed 8 / 5 seconds. Scrape down.
  4. Add set aside cheese mix, flour, milk, oil, egg and salt and pepper to bowl. Speed 5 / 3-5 seconds until just combined. Do not overwork the mixture or it will lead to tough muffins.
  5. Spoon mixture into each muffin case. Fill 3/4 of the way full.
  6. Bake for approximately 25-30 minutes depending on the size of your muffin.
  7. Store in an airtight container in the fridge for three to five days. These are delicious cut in half and topped with ham, cheese and relish.
Or cook like this
  1. Preheat oven to 180C. Line a muffin tray with 24 small cases.
  2. Place cheeses, garlic, parsley and spring onions into a food processor. Process on high until fine. Place into a large bowl.
  3. Place broccoli and zucchini into food processor. Process on high speed for 8 seconds. Add this to the cheese mixture.
  4. To the cheese and veggie mix add the flour, milk, oil, egg and salt and pepper. Mix with a wooden spoon until just combined. Do not overwork the mixture or it will lead to tough muffins.
  5. Spoon mixture into each muffin case. Fill 3/4 of the way full.
  6. Bake for approximately 25-30 minutes depending on the size of your muffin.
  7. Store in an airtight container in the fridge for three to five days. These are delicious cut in half and topped with ham, cheese and relish.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:20:16+00:00April 15th, 2016|Categories: Lunchbox, Savouries|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Jill Ford May 25, 2016 at 9:11 am - Reply

    Yum quick and easy!

  2. Rochelle June 5, 2016 at 1:15 pm - Reply

    These are delicious. Definitely making again and having some in the freezer!

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