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Cheese and broccoli muffins

Cheese and broccoli muffins

Total Time
45 min
20 min
25 min
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.



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)


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


  1. Preheat oven to 180°C. Place 80g finely chopped
  2. broccoli and 100g coarsely shredded baby spinach
  3. leaves in a colander over the sink and pour over enough
  4. boiling water to wilt spinach. Press vegetables firmly with
  5. the back of a spoon to drain off any excess liquid. Combine
  6. 1 cup (150g) plain flour, 1½ teaspoons baking powder,
  7. 1 teaspoon dried garlic granules and ½ teaspoon salt
  8. in a large bowl and make a well in the centre. Add ½ cup
  9. (125ml) skim milk, 2 lightly beaten eggs and 1 tablespoon
  10. olive oil. Stir until just combined (don’t overmix), then stir
  11. in spinach, broccoli, ¼ cup (30g) grated light tasty cheese
  12. and 2 finely chopped green shallots. Spoon mixture evenly
  13. among 8 WW silicone muffin moulds. Sprinkle with an
  14. extra ¼ cup (30g) grated light tasty cheese. Bake for
  15. 25 minutes or until muffins are light golden and just firm
  16. when lightly touched in the centre. Stand muffins in moulds
  17. for 5 minutes, then remove. Serve warm.