Description

These Broccoli and Cheesy Muffins are a nutritious and delicious snack perfect for a healthy children’s lunch. Packed with protein from eggs and cottage cheese, and full of veggies like broccoli and spring onions, these muffins are both filling and flavorful. With a tender crumb and cheesy goodness, they bake to golden perfection and make a perfect on-the-go treat.

Ingredients

Scale

Wet Ingredients

4 eggs
60 ml (1/4 cup) milk
60 ml (1/4 cup) olive oil
200 g (1 cup) cottage cheese

Dry Ingredients

210 g (1.5 cups) self-raising flour
½ tsp baking powder

Vegetables & Cheese

170 g Tenderstem broccoli spears or ½ medium head broccoli
3 spring onions
Handful of grated cheddar cheese (about 30 g)

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Instructions

Preheat Oven: Preheat your oven to 170°C (338°F) to ensure it reaches the perfect temperature for baking the muffins.
Mix Wet and Dry Ingredients: Add the 4 eggs, 60 ml milk, 60 ml olive oil, 200 g cottage cheese, 210 g self-raising flour, and ½ tsp baking powder into a food processor. Process the ingredients until the batter is smooth and creamy, ensuring everything is well incorporated.
Add Veggies: Chop the tenderstem broccoli and spring onions roughly. Add them to the food processor and pulse for a few seconds to break up the broccoli without fully blending it. This gives the muffins texture and visible green flecks.
Incorporate Cheese: Add a handful of grated cheddar cheese to the mixture. Pulse once to mix it in lightly, or alternatively, stir it in gently by hand to maintain some chunkiness.
Fill Muffin Cases: Divide the batter evenly into muffin cases placed in a muffin tray, filling them about three-quarters full to allow room for rising.
Bake Muffins: Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean, indicating the muffins are cooked through.
Cool and Serve: Remove the muffins from the oven and let them cool slightly before serving to children or packing for lunch.

Notes

You can substitute the cheddar cheese with any cheese of your preference, such as mozzarella or gouda.
For a gluten-free version, use a gluten-free self-raising flour blend and ensure baking powder is gluten-free.
These muffins freeze well; store in an airtight container and reheat before serving.
Adjust the amount of broccoli and cheese according to taste preferences.
Ensure the broccoli is chopped into small pieces for easier eating, especially for children.