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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

  • Serving Size: 24

  • Author: TRTLMT
  • Prep Time: 10
  • Cook Time: 30
  • 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.


Scale

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

  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.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

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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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