Photo of Cheese & broccoli muffins by WW

Cheese & broccoli muffins

Points® value
Total Time
40 min
15 min
25 min
Whether you prefer them for breakfast or a snack, batches of fluffy muffins that can be stored individually in the freezer always go down a treat.


Calorie controlled cooking spray

4 spray(s)


100 g, young leaf

Broccoli, raw

80 g, florets

Spring Onions

2 medium, chopped


1 clove(s), crushed

Semi Skimmed Milk

130 ml

Egg, whole, raw

2 medium, raw

Olive Oil

2 tablespoon(s)

Plain White Flour

150 g

Baking powder

1½ teaspoon(s), level

Chives, Fresh

1 tablespoon(s), chopped

Half fat Cheddar cheese

150 g, grated


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6, and mist 8 x WW 2 in 1 Mini Cake Moulds with cooking spray. Place the spinach in a colander and pour over boiling water from the kettle to wilt. Squeeze out any excess water then chop and set aside. Put the broccoli florets into a microwave-safe bowl, cover and microwave on High for 2 minutes. Drain and chop larger ones into smaller pieces.
  2. Fry the spring onions and garlic clove in a frying pan misted with cooking spray, for 1-2 minutes, then remove from the heat. Beat the milk, eggs and oil together in a bowl.
  3. Add the flour, baking powder, ½ teaspoon salt and the chopped chives, stir until combined. Fold in the spring onions, spinach, broccoli and 130g of the cheese.
  4. Spoon into the prepared moulds, scatter with an extra 20g cheese and bake for 20-25 minutes.