Broccoli Cheddar Muffins Recipe
“Delicious and nutritious, no one can resist these savory and cheesy broccoli muffins!”
Miri Golani
Original Recipe Author
It can be tricky to incorporate vegetables into our diet, especially when they don’t offer much in the flavor department.
You’ve probably had this issue with broccoli, but our recipe turns its blandness into a savory and creamy treat! These broccoli cheddar muffins just melt on the tongue, you’ll definitely be going back for seconds!
Easy and versatile, you can whip them up for breakfast, pack them for lunch, and serve as an on-the-go snack. Their deliciousness will never disappoint!
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Ingredients
- 1 bag frozen broccoli (800 g)
- 4 eggs
- 4 tbsp. mayonnaise
- 1 tbsp. chicken soup mix
- 5 tbsp. self-rising flour
- A pinch of salt
- A pinch of black pepper
Instructions
- Thaw the broccoli for about 3 minutes in the microwave, until soft to the touch.
- Since you’re making the recipe as individual muffins, cut the broccoli into small pieces. If you’re cooking it in an aluminum baking pan, cut the broccoli into medium-sized pieces (there’s no need to go small).
- Transfer the broccoli to a large bowl,
- Add the rest of the ingredients and mix well.
- Pour the batter into a 24-cup silicone muffin tin.
- Bake at 340°F (175°C) for about 30 minutes. Check for doneness by inserting a toothpick into the muffins; if it come out dry then they’re ready.
- While baking, you can sprinkle some breadcrumbs on top, it makes for a tasty and nice-looking addition.
Tips
- For stylish and practical serving, transfer each muffin into a medium-sized (No. 4) paper baking liner.
- If you don’t want to make it into muffins, this recipe yields enough batter for baking in a 10” (26 cm) aluminum baking pan as well.
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This Broccoli Cheddar Muffins Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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