Cheese & broccoli muffins
Calorie controlled cooking spray
100 g, young leaf
80 g, florets
2 medium, chopped
1 clove(s), crushed
Semi Skimmed Milk
Egg, whole, raw
2 medium, raw
Plain White Flour
1½ teaspoons, level
1 tablespoons, chopped
WW Reduced Fat Grated Mature Cheese
- 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.
- 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.
- 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.
- Spoon into the prepared moulds, scatter with an extra 20g cheese and bake for 20-25 minutes.