Broccoli and Cheese Muffins

Name: Broccoli and Cheese Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 24 servings
Cuisine: Georgian
Ingredients: 240.00 ml Milk; 120.00 g Self-raising flour; 120.00 g Wholemeal self-raising flour; 150.00 g Broccoli; 120.00 g Grated cheddar; 1.50 tsp Dried thyme; 1.00 piece Egg; 2.00 tbsp Olive Oil

Broccoli and cheese muffins, perfect for the lunchbox, great as an on the go snack, or for a picnic and super yummy!

Prep15 min

Cook18 min

Servings24

Cal/serving81

#Vegetarian#cheese#snack#muffins#kids#broccoli#lunchbox

Ingredients

Servings

Milk240 ml
Dried thyme1½ tsp
Egg1 piece
Olive Oil2 tbsp

Instructions

7 steps

1
Preheat oven to 180 degrees.
180°C
2
Chop the broccoli into florets and cook (I use the microwave- 4 minutes at 1100 W). You can also, steam or boil the broccoli.
4 min
3
Chop finely.
4
Mix all the ingredients together.
5
Don't overmix.
6
Put the muffins into mini muffin trays and bake for 18 minutes. Larger muffins will take 22 minutes.
18 min
7
Cool on a wire rack.

Nutrition

1 serving ≈ 36 g

Nutrition values are estimates. - means data is unavailable.

kcal

3.4g

Protein

Carbs

3.8g

Fat

0.9g

Fiber

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Broccoli and Cheese Muffins

Ingredients

Instructions

Nutrition

My notes and cooking history

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