Description
These Broccoli and Cheesy Muffins are a healthy and delicious vegetable-packed snack that’s perfect for children’s lunches. Moist, cheesy, and full of protein thanks to cottage cheese and eggs, these muffins provide a satisfying way to sneak in veggies like broccoli and spring onions. They bake up soft and fluffy with just the right amount of savory cheddar cheese for flavor, making them a family-friendly treat everyone will enjoy.
Ingredients
Scale
Wet Ingredients
- 4 eggs
- 60 ml (1/4 cup) milk
- 60 ml (1/4 cup) olive oil
- 200 g (1 cup) cottage cheese
Dry Ingredients
- 210 g (1.5 cups) self-raising flour
- ½ tsp baking powder
Vegetables and Other
- 170 g Tenderstem Broccoli Spears or ½ medium head broccoli
- 3 spring onions
- Handful grated cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 170°C (338°F) to ensure it’s ready for baking the muffins.
- Prepare Batter: In a food processor, combine the eggs, milk, olive oil, cottage cheese, self-raising flour, and baking powder. Process until the mixture is smooth and creamy, creating a well-mixed batter.
- Add Vegetables: Add the broccoli and spring onions to the food processor and pulse a few times. This breaks up the broccoli into small pieces without fully blending it, preserving texture in the muffins.
- Incorporate Cheese: Add a handful of grated cheddar cheese to the mixture and pulse once to distribute it evenly. Alternatively, you can gently stir the cheese in manually if preferred.
- Fill Muffin Cases: Divide the batter evenly among muffin cases placed in a muffin tin.
- Bake: Bake the muffins in the preheated oven for 20–25 minutes, or until a skewer inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool slightly before serving. Enjoy warm or at room temperature as a nutritious snack or lunch addition.
Notes
- You can substitute Tenderstem broccoli with regular broccoli florets, finely chopped.
- For a stronger cheese flavor, increase the amount of cheddar cheese or add a bit of parmesan.
- Use muffin cases or grease the muffin tin well to prevent sticking.
- These muffins freeze well; store in an airtight container for up to 1 month.
- To keep muffins moist, avoid overbaking.
- To make this recipe gluten-free, substitute self-raising flour with a gluten-free baking flour blend.
