This recipe was designed for children, and beyond adding some flavor with seasonings, you could also dress it up with other types of veggies. Swap out the broccoli for spinach, add in some leeks or peppers, or try out just about any combination of veggies you can think of. The key is that the cheese and muffin format make it fun and tasty to get those veggies in your dinner. I look forward to tinkering with this one in the future to make it appropriate for adult guests. Thanks again to Clare’s Little Tots for this great base recipe that I have many plans for.

 

Ingredients

8 oz of plain flour

5 oz grated cheese

1 small head of broccoli, chopped

handful of cherry tomatoes, chopped (optional)

6 fl oz of milk

3 tablespoons of olive oil

3 teaspoons of baking powder

1 large egg, beaten

 

Instructions

Preheat the oven to 180 degrees (375F)

Cook the broccoli until tender (boil or steam) and mash with the back of a fork

In a bowl mix together the flour, baking powder, cooked broccoli and cheese

Add the chopped tomatoes, oil, beaten egg, milk and mix well

Spoon the mixture into a greased muffin tin.

Bake for around 30 minutes or until golden

Transfer to a wire rack to cool.

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Quick tip: You can store these muffins for up to three days on the counter in an airtight container, or freeze for up to three months.

Recipe and image courtesy of Clare’s Little Tots