Broccoli & Cheddar Cheese Muffins
What happens when you merge two of my favourite ingredients? You get broccoli cheese heaven! These little babies are so moreish, packed full of flavour and made from just a handful of ingredients; broccoli, bread, eggs and some greek yoghurt. Perfect as a snack, packed in a lunch box or a quick and easy breakie.
The hardest part of the prep is steaming the broccoli, which takes 5 minutes in the microwave or if you have an instant pot pressure cooker, only 2 mins! Once the broccoli is steamed, it's just a case of mixing all the ingredients together and bunging them in the oven for 25 minutes.
Broccoli, is my absolute favourite and they are bursting with nutrients and antioxidants. Want to know 10 reasons to love broccoli? Check out my Creamy Broccoli Soup recipe!
Nutrient Breakdown
(Per Muffin)
Protein, 6g
Carbohydrate, 3g
Fat, 3g (2g saturated)
Fibre, 1g (3%)
Iron, 1mg (7%)
Calcium, 108mg (15%)
Folate, 34ug (17%)
Magnesium, 14mg (5%)
Phosphorous, 113mg (20%)
Potassium, 146mg (4%)
Zinc, 1mg (14%)
Copper, 0.08mg (7%)
Selenium, 4ug (7%)
Vitamin C, 20mg (50%)
Vitamin A, 67ug (11%)
Vitamin K, 46ug (41%)
Vitamin E, 1mg (33%)
Niacin (B3), 0.4ug (3%)
Thiamin (B1), 0.08ug (10%)
Riboflavin (B2), 0.16ug (15%)
180 kcals
% RNI (reference nutrient intake) based on adult females aged 18-50
Ingredients: Makes 12
1 large bunch of broccoli florets, including the stem
2 eggs, lightly beaten
50g or 1/2 cup, packed, torn fresh bread (no crust)
50g finely chopped onion
60g low fat Greek yoghurt
114g grated low fat cheddar cheese
1 1/2 teaspoons lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Method
Steam the broccoli florets for 2 minutes in instant pot, or microwave for 5 minutes with some water to steam cook until tender.
Finely chop the steamed broccoli florets. You should have 2 to 2 1/2 cups.
Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened.
Add the grated onion, greek yoghurt, cheese, lemon zest, salt and pepper. Stir in the minced broccoli.
Preheat oven to 175°C (350°F). Distribute the broccoli mixture in greased muffin tin.
Bake at 175°C (350°F) for 25 minutes until cooked through and lightly browned on top