Cheese & broccoli muffins
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Spinach
100 g, young leaf
Broccoli, raw
80 g, florets
Spring Onions
2 medium, chopped
Garlic
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
Instructions
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.
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