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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 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.