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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
- Total Time: 40
Description
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.
Ingredients
Gather these
- 100g tasty cheese
- 60g Parmesan cheese
- 1 garlic clove, peeled
- 5 sprigs of parsley
- 4 spring onions, sliced
- 100g broccoli florets
- 1 small zucchini, roughly chopped
- 270g self raising flour, can use GF
- 220g milk of choice
- 80g olive oil
- 1 egg
- salt and pepper, optional
Instructions
Then mix like this
- Preheat oven to 180C. Line a muffin tray with 24 small cases.
- Place cheeses, garlic, parsley and spring onions into bowl. Speed 8 / 5 seconds. Set aside.
- Place broccoli and zucchini into bowl. Speed 8 / 5 seconds. Scrape down.
- 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.
- Spoon mixture into each muffin case. Fill 3/4 of the way full.
- Bake for approximately 25-30 minutes depending on the size of your muffin.
- 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
- Preheat oven to 180C. Line a muffin tray with 24 small cases.
- Place cheeses, garlic, parsley and spring onions into a food processor. Process on high until fine. Place into a large bowl.
- Place broccoli and zucchini into food processor. Process on high speed for 8 seconds. Add this to the cheese mixture.
- 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.
- Spoon mixture into each muffin case. Fill 3/4 of the way full.
- Bake for approximately 25-30 minutes depending on the size of your muffin.
- 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.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 24
Yum quick and easy!
These are delicious. Definitely making again and having some in the freezer!