5.0 from 84 votes
Broccoli And Cheese Breakfast Muffins
Savoury muffins filled with broccoli and melted cheese are delicious warmed up for breakfast, as an on-the-go snack, or in lunch-boxes.
Prep Time
10 mins
Cook Time
10 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
- Remove the egg and milk from the fridge around a half hour in advance so they are at room temperature for best results. Ingredients at room temperature will combine easier than when chilled.
- Mix the batter till it is just moistened. Do not beat or over mix the batter as this will make the muffins dense - the batter does not need to be perfectly combined.
- Fill the muffin liners with batter till they are three quarters full as the muffins will rise while baking.
- Store leftover muffins in a closed box and keep the fridge for up to 3 days, or freeze for up to a month. Bring to room temperature or warm before serving.
Nutrition Information
Calories
219kcal
(11%)
Carbohydrates
20g
(7%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
232mg
(10%)
Potassium
331mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
535IU
(11%)
Vitamin C
45mg
(50%)
Calcium
215mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
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.