Broccoli And Cheese Muffins – a delicious recipe with flour, chees, head of broccoli, handfull of cherry tomatoes, olive oil, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 degrees (375F)
2
Cook the broccoli until tender (boil or steam) and mash with the back of a fork
3
In a bowl mix together the flour, baking powder, cooked broccoli and cheese
4
Add the chopped tomatoes, oil, beaten egg and and mix well
5
Spoon the mixture into a greased 12 hole muffin or cake tray (the consistency should be a moist sticky dough that is quite thick)
6
Bake for around 30 minutes or until golden
7
Once cooled store in an air tight container in the fridge for up to 3 days and eat cold or, if we're at home, I reheat them for 30 seconds in the microwave. You can also freeze them for up to 3 months, just take them out when you need them and reheat once defrosted.
7515
kcal
Calories
38
g
Fat
1531
g
Carbs
208
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 80z of plain flour, 5oz grated chees, 1 small head of broccoli, chopped, handfull of cherry tomatoes, chopped (optional), and more.
Yes, Broccoli And Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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