Cheese and broccoli muffins
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Whether you prefer them sweet or savoury, for breakfast or a snack, batches of fluffy muffins that can be stored in the freezer always go down a treat. Keep them in a container in the fridge for up to 4 days or freeze for up to 2 months. Thaw at room temperature. To serve warm, heat in the microwave just before serving.
Ingredients
Broccoli
80 g, finely chopped
Baby spinach leaves
100 g, coarsely shredded
Plain flour
1 cup(s), (150g)
Baking powder
1½ tsp
Garlic powder or flakes
1 tsp
Skim milk
½ cup(s), (125ml)
Egg(s)
2 medium, lightly beaten
Olive oil
1 tbs
Grated light tasty cheese
60 g, ¼ cup (30g), plus ¼ cup (30g) extra
Green shallot(s)
2 individual, finely chopped
Instructions
1
Preheat oven to 180°C. Place 80g finely chopped
2
broccoli and 100g coarsely shredded baby spinach
3
leaves in a colander over the sink and pour over enough
4
boiling water to wilt spinach. Press vegetables firmly with
5
the back of a spoon to drain off any excess liquid. Combine
6
1 cup (150g) plain flour, 1½ teaspoons baking powder,
7
1 teaspoon dried garlic granules and ½ teaspoon salt
8
in a large bowl and make a well in the centre. Add ½ cup
9
(125ml) skim milk, 2 lightly beaten eggs and 1 tablespoon
10
olive oil. Stir until just combined (don’t overmix), then stir
11
in spinach, broccoli, ¼ cup (30g) grated light tasty cheese
12
and 2 finely chopped green shallots. Spoon mixture evenly
13
among 8 WW silicone muffin moulds. Sprinkle with an
14
extra ¼ cup (30g) grated light tasty cheese. Bake for
15
25 minutes or until muffins are light golden and just firm
16
when lightly touched in the centre. Stand muffins in moulds
17
for 5 minutes, then remove. Serve warm.
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