This post has new shiny photos (8/9/2017). And here’s the thing. My son now loves broccoli, so if you’re reading this post…well these broccoli and cheese mini muffins are a favourite. At the time I was so hung up on him not really liking broccoli…but really. He eats really well! And loves his veggies.
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!
You may also try these other delicious combos that will make your muffins enjoyable:
- Banana and blueberry dairy and gluten free mini
- Apple and cinnamon gluten-free mini muffins
- Choc hazelnut mini muffins no added sugar
Broccoli and Cheese mini muffins
Ingredients
- 1 cup milk
- 1 cup self raising flour
- 1 cup wholemeal wholewheat self raising flour
- 1 and ¼ cups cooked broccoli smushed and chopped up
- 1 cup grated cheddar
- 1.5 tsps dried thyme
- 1 egg
- 2 tbsps olive oil
Instructions
- 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.
Nutrition
Christina Zahra says
Any chance you have quantities in grams? Hard to be sure whether to go with a compact cup of shredded cheese or just loosely filled. Thanks
Emily says
Thanks so much for sharing this recipe!
I had some leftover broccoli and this was exactly what I was looking for. I used garlic & onion powder instead of thyme as I’m not keen on it and it went down a treat with miss 3 and miss 5.
kidgredients says
So good to hear! They are a favourite here!
Rubina De Abreu says
Hi,
Do you have the toddler recipes available to download on to iBooks?
kidgredients says
No, I don’t have a toddler book available for download at this stage. It is something I will be working on this year.
judes23 says
These look great! How do you prepare your mini-muffin pans so that they don’t stick?
kidgredients says
I use silicone ones! Or you can spray with oil.
Christina says
If i dnt have self raising flour. What are thr proportion with baking powder/soda/all purpose flour? Thanks!
kidgredients says
So, it’s one cup of plain flour to 2 tsps of baking powder.
The Darling Diaries says
Just fabulous, do you mind If I share a picture and a link to this page on my blog – as part of my one-year old’s meal plan?
kidgredients says
Of course! Go ahead!
Liesl says
I don’t have any wholemeal flour on hand. Can I just use 2 cups of plain srf?
kidgredients says
yes! No problems! I sometimes do that too!
Sarah says
Sorry but what does srf mean?
kidgredients says
Self raising flour! 😉
jackie says
One question what is wholemeal?
kidgredients says
Wholemeal flour? Wholewheat flour?
Christina @There's Just One Mommy says
Sounds yummy and a great way to sneak in those veggies!
Kirri says
I love a recipe that requires few ingredients and dishes. This was perfect!