Broccoli and Cheese Breakfast Muffins

Broccoli and Cheese Breakfast Muffins


150g McCain Frozen Broccoli

150g All-Purpose Flour

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

2 Large Eggs

100ml Milk

50g Grated Cheddar Cheese

2 Tablespoons Vegetable Oil


Total Time: 25 minutes
Serving Size: 6 muffins

  1. Steam the McCain Frozen Broccoli according to the package instructions until tender.
  2. Preheat the oven to 180° and line a muffin tin with paper liners.
  3. In a mixing bowl, combine the flour, baking powder, and salt.
  4. In a separate bowl, whisk together the eggs, milk, and vegetable oil.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Chop the steamed broccoli into small pieces and fold it into the muffin batter along with the grated cheddar cheese.
  7. Spoon the batter into the prepared muffin tin, filling each cup with about two-thirds full.
  8. Bake in the preheated oven for 20 - 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
  9. Allow the muffins to cool slightly before serving.

#Cheese #Broccoli #Frozen Broccoli, #Cheddar Cheese #Salad #Recipe