In my neverending quest for savoury lunch items, I decided to combine broccoli and cheese into a muffin. I love savoury mini muffins, because realistically, they freeze well, are yummy and can be popped straight into the lunchbox from the freezer.
Now Master 3, try as I might won’t eat broccoli. It’s like a sin against humanity according to him. He won’t touch it, turns his little schnozz up and looks at me with pleading eyes. I’m hoping he won’t notice it in these. But I’m talking about a boy who manages to pick out each and every single pea from fried rice, so I’m not placing any high bets. Maybe the combination of broccoli and cheese mini muffins will get him…just because he loves cheese!
The cheddar I used in these was a bit sharp, aged too long in the fridge, but Miss 5 doesn’t seem to mind and is currently stalking the cooling rack, in the hope that one might accidentally fall into her hands. I gave her one and that was a mistake…I’m taking them to preschool this afternoon and they are quickly diminishing! Am I a mean mummy for taking broccoli and cheese mini muffins when asked to bring a plate? Maybe, but I’m sure there will be enough junk on offer.
These aren’t dairy or wheat free, they are completely yummy and deserve to be made!
Broccoli and Cheese mini muffins
Yield 24 mini muffins
- 1 cup milk
- 1 cup srf flour
- 1 cup wholemeal srf
- 1 and 1/4 cups cooked broccoli, smushed and chopped up
- 1 cup grated cheddar
- 1.5 tsps dired thyme
- 1 egg
- 2 tbsps olive oil
- Preheat oven to 180 degrees.
- Mix all the ingredients together.
- Don't overmix.
- Put the muffins into mini muffin trays and bake for 18 minutes.
- Cool on a wire rack.
There’s lots of mini muffins on Kidgredients! Why not try: