Photo of Green goddess egg muffins by WW

Green goddess egg muffins

Points® value
Total Time
35 min
10 min
25 min
These egg muffins, packed with broccoli and asparagus, make a simple, tasty snack or lunch.


Olive Oil

1 teaspoon(s)

Asparagus, raw

150 g, trimmed and cut into 3cm lengths

Broccoli, raw

100 g, tenderstem, cut into 3cm pieces

Egg, whole, raw

8 large, raw, lightly beaten

Half Fat Crème Frâiche

80 g

Tarragon, fresh

10 g, finely chopped

Parsley, fresh

2 tablespoon(s), finely chopped

Chives, Fresh

1 tablespoon(s), snipped


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Using a pastry brush, grease a 12-hole muffin tin with the oil. Transfer the tin to the oven to heat.
  2. Cook the asparagus and broccoli in a pan of boiling water for 3 minutes, or until just tender. Drain, refresh under cold running water and drain again. Set aside.
  3. Put the eggs and crème fraîche into a large jug, season to taste, and whisk until frothy. Stir in the fresh herbs, then carefully pour the mixture into the prepared tin. Top with the broccoli and asparagus, then bake for 15-20 minutes, until set and golden.
  4. Set aside to cool completely in the tin, then gently release the muffins by running a knife around the edges.
  5. Serve 3 muffins per person with mixed salad to serve.


The muffins will keep in the fridge for up to a week and are great for popping in a lunchbox or for picnics.