1cupself raising flour(if you don't have self raising flour use 2 tsps baking powder with plain flour)
1cupwholemealwholewheat self raising flour (if you don't have self raising flour use 2 tsps baking powder with plain flour)
1.25cups broccoli
1cupgrated cheddar
1.5tspsdried thyme
1egg
2tbspsolive oil
Instructions
Preheat oven to 180 degrees. (355F)
Chop the broccoli into florets and cook (I use the microwave- 4 minutes at 1100 W). You can also, steam or boil the broccoli.
Chop finely.
Mix all the ingredients together.
Don't overmix.
Put the muffins into mini muffin trays and bake for 18 minutes. Larger muffins will take 22 minutes.
Cool on a wire rack.
Notes
This recipe makes 24 mini muffins, or 12 normal size muffins. I normally do a combo of mini (12) and 6 normal.Swap the cheese for parmesan or blue cheese if it tickles your fancy.Freezer friendly and great for picnic, lunchboxes and snacks!(if you don't have self raising flour use 2 tsps baking powder with plain flour)