These are great muffins for the whole family! They’re super tasty and full of flavour. My boy’s favourite food is broccoli (long may it last!), and I’m trying to mix it up a little for him. We really love these too, and they’re great for packed lunch.
These can be frozen by dividing them with baking paper, wrapping them in tin foil and sealing in a zip-lock bag. They should last for around 3 months, and can be reheated by defrosting in the microwave, or heating gently in the oven.
Love, Natalie x
1 Small Head of Broccoli
225g Plain Flour
3 tsp Baking Powder
1 tsp Smoked Paprika (optional)
Pinch of Pepper (optional)
140g Cheddar, grated
Handful Cherry tomatoes, chopped
170g Whole Milk
3 tbsp Olive Oil
1 Egg, beaten
- Preheat the oven to 180°C. Grease a 12 hole muffin tin with unsalted butter.
- Steam the broccoli until tender, then mash up with the back of a fork.
- In a bowl, sift the flour, baking powder and paprika, the mix in the broccoli and cheddar. Add in the tomatoes, milk, olive oil and egg, then mix well until all of the flour is incorporated.
- Bake for 30 minutes until golden. Once baked, transfer to a wire rack to cool.