Baby Broccoli Muffins with sun-dried tomatoes

Baby Broccoli Muffins with sun-dried tomatoes

250ml Growing Up Milk or any regular milk
100g tiny cuts of broccoli florets – use the dark green flowery non-stalk end – cut with
scissors or use a food processor to whizz it up. (Weight is after the broccoli has been cut)
1 medium onion
100g unsalted butter
250g plain flour
1 tbsp baking powder
1 tsp salt
150g mature Cheddar cheese
1 large egg, whisked


1. Preheat the oven to 190°C / fan 180 / Gas Mark 6. Place 24 miniature paper cases in two (or more) miniature muffin tins. Alternatively use 12 big cupcake cases.

2. Place the Growing Up Milk in a medium saucepan with the broccoli and butter. Heat up to just before boiling point and then gently simmer for 3 minutes.

3. Sift together the flour, baking powder and salt into a large mixing bowl. Add the cheese, chopped onion, the egg and finally the broccoli with the melted butter and Growing Up Milk/milk

4. Stir firmly but gently to combine (don’t beat or mix too hard). Divide equally between the paper cases and bake for 10 minutes. Leave to cool down in their tins before serving.

NOTE: If you decide to make 12 larger muffins, bake for nearer 18 minutes, using full size muffin cases and muffin tin.

FIONA’S TIP: Add 100g of sundried tomatoes – chop finely with scissors – for added vitamins
and flavour!



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