Savory Broccoli Cheddar Muffins for a Cozy Snack
These muffins combine tender broccoli florets and rich cheddar cheese, making them a nutritious and satisfying snack or meal addition.
Equipment
- Muffin Tin
- Mixing Bowl
- Small Pot
Ingredients
Ingredients
- 1 cup Broccoli Florets Finely chopped and steamed until just tender.
- 1 cup Cheddar Cheese Shredded sharp cheddar cheese.
- 1.5 cups All-Purpose Flour Sifted for lightness.
- 2 teaspoons Baking Powder Ensure it's fresh for best results.
- 1 teaspoon Salt Enhances flavor.
- 2 large Eggs Acts as a binder.
- 0.75 cup Milk Whole milk preferred for richness.
- 0.25 cup Olive Oil Adds moisture and richness.
- 1 pinch Black Pepper Freshly ground for flavor.
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin or line with muffin liners.
- Steam the chopped broccoli florets for 3-5 minutes until bright green and just tender. Drain and set aside.
- In a large mixing bowl, combine flour, baking powder, salt, and black pepper. Whisk until well-blended.
- In another bowl, whisk together eggs, milk, and olive oil until smooth.
- Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined.
- Fold in the steamed broccoli and cheddar cheese until evenly distributed.
- Fill each muffin cup about three-quarters full with batter.
- Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for up to three days or freeze for longer storage.