5 from 56 votes
Broccoli And Cheese Breakfast Muffins
Broccoli and cheese breakfast muffins combine tender broccoli florets and melted cheddar cheese within a moist, lightly seasoned batter. These savory muffins are baked until golden and offer a satisfying soft crumb with pockets of savory cheese. Ideal for a convenient morning option, they provide a way to enjoy vegetables early in the day. Simple to prepare, they fit well into meal prep, served warm or at room temperature.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
219 kcal
Course:
Breakfast, Snacks, Brunch
Cuisine:
American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 219
% 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.