Cheese and broccoli muffins
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Whether you prefer them sweet or savoury, for breakfast or a snack, batches of fluffy muffins that can be stored in the freezer always go down a treat. Keep them in a container in the fridge for up to 4 days or freeze for up to 2 months. Thaw at room temperature. To serve warm, heat in the microwave just before serving.
Ingredients
Broccoli
80 g, finely chopped
Baby spinach
100 g, coarsely shredded
Plain flour
1 cup(s), (150g)
Baking powder
1½ tsp
Garlic powder or flakes
1 tsp
Skim milk
½ cup(s), (125ml)
Egg(s)
2 medium, lightly beaten
Olive oil
1 tbs
Light tasty cheese
60 g, ¼ cup (30g), plus ¼ cup (30g) extra
Green shallot(s)
2 individual, finely chopped
Instructions
1
Preheat oven to 180°C. Place broccoli and spinach in a colander over the sink and pour over enough boiling water to wilt spinach. Press vegetables firmly with the back of a spoon to drain off any excess liquid.
2
Combine flour, baking powder, garlic and ½ teaspoon salt in a large bowl and make a well in the centre. Add milk, eggs and oil. Stir until just combined (don’t overmix), then stir in spinach, broccoli, cheese and shallots.
3
Spoon mixture evenly among 8 silicone muffin moulds. Sprinkle with extra cheese. Bake for 25 minutes or until muffins are light golden and just firm when lightly touched in the centre. Stand muffins in moulds for 5 minutes, then remove. Serve warm.
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