Broccoli And Cheese Breakfast Muffins
User Reviews
5
Broccoli And Cheese Breakfast Muffins
Description
Broccoli And Cheese Breakfast Muffins feature a balanced mix of small chopped broccoli pieces and grated cheddar cheese folded into a batter of flour, baking powder, milk, egg, and butter or oil. The batter is gently mixed to avoid toughness and poured into greased muffin cups. Baking begins at high heat to encourage rise, then lowers to finish cooking through. The finished muffins have a golden crust and a tender, moist center with savory notes from cheese and black pepper.
The mild flavor profile of these muffins highlights the cheddar and broccoli blends well with eggs or breakfast meats. They can be served as a handheld breakfast, brunch addition, or snack. Their structure holds up well for quick warming or eating on the go.
For best results, use room temperature egg and milk to ensure even mixing and an airy crumb. Avoid over-mixing to keep the muffins light rather than dense. Baking time is split between high and moderate heat to develop color without drying. Cool briefly before removing to prevent breaking. Leftovers can be refrigerated or frozen, then warmed gently before serving.
Ingredients
- 2 tablespoons vegetable oil for greasing
- 240 g flour 2 cups
- 3 teaspoons baking powder
- 1 medium egg
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly crushed
- 240 mls milk 1 cup
- 60 g butter ¼ cup, softened or 60 mls vegetable oil
- 1 broccoli full head broccoli chopped small or 1 ½ cups chopped small
- 200 g cheddar cheese 2 cups, grated
Instructions
- Preheat oven to 220°C/200°C Fan/425°F. Grease the cups of a muffin tray with 2 tablespoons vegetable oil, or insert paper liners and set aside.
- In a small bowl blend 1 medium egg, 240 mls milk and 60 g butter till fully combined and set aside.
- In a medium bowl sift in 240 g flour and 3 teaspoons baking powder, add ½ teaspoon salt then mix in 1 broccoli chopped small, 200 g cheddar cheese and ¼ teaspoon black pepper.
- Pour the egg mixture into the four and lightly mix everything together till the mixture is moistened but do not beat.
- Fill the muffin liners ¾ full with batter and bake for 5 minutes, then turn down the heat to 190°C/170°C Fan/375°F and bake for a further 13-15 minutes, till golden. Allow to cool for 5 minutes before removing. Best served warm
Notes
- Bring egg and milk to room temperature about 30 minutes before mixing for smoother batter consistency.
- Mix batter only until moistened; over-mixing can cause dense muffins.
- Fill muffin cups about three-quarters full to allow room for rising.
- Store muffins in an airtight container refrigerated up to 3 days or freeze for up to a month; warm before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 232mg | 10% |
| Potassium | 331mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 45mg | 50% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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