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Broccoli and cheese muffins: briefly boil and finely chop 150 g broccoli
These 12 savory broccoli and cheese muffins combine red bell pepper and corn in a yogurt and spelt flour batter, then bake until golden.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 25 min
- Total time
- 50 min
- Temperature
- 190 °C (375 °F)
- Servings
- 12 muffins
- Difficulty
- Easy
Broccoli and cheese muffins are savory muffins made with finely chopped broccoli, red bell pepper, and corn in a batter with yogurt and Edam cheese. Boil the broccoli for 3 minutes first so it turns tender in the muffins, while the cheese on top bakes to a golden brown.
The recipe makes 12 muffins for a snack, a day out, or serving alongside soup. Unlike savory muffins with quark, tomatoes, and bell peppers, these contain no quark, a fresh dairy cheese, and broccoli is the main vegetable.
Ingredients
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Instructions
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Boil the broccoli
5 minSeparate the broccoli into small florets and cook in salted boiling water for 3 minutes. Drain, rinse with cold water, and let drain thoroughly.
Chop the vegetables
10 minFinely chop the broccoli with a knife. Remove the seeds from the bell pepper and cut it into small dice, drain the corn, and grate the cheese. Preheat the oven to 190 °C (375 °F), conventional (top and bottom heat), and line a 12-cup muffin pan with paper liners.
Mix the batter
5 minCombine the flour, baking powder, salt, oregano, and black pepper in a bowl. In another bowl, whisk the eggs with the yogurt, milk, and oil. Pour into the flour mixture and stir just until combined. Fold in the broccoli, bell pepper, corn, and 80 g of the cheese.
Bake
25 minDivide the batter among the liners and sprinkle with the remaining 20 g of cheese. Bake for 20–25 minutes at 190 °C (375 °F), until the muffins are golden and a skewer inserted into the center comes out dry.
Serve
5 minLet the muffins rest in the pan for 5 minutes, then transfer to a wire rack. Serve warm or cold.
Tip: Drain the boiled broccoli well and pat it dry with a kitchen towel; wet vegetables will leave the muffins moist in the center. You can replace the corn with the same amount of peas.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 160 kcal
- Protein
- 7.0 g
- Carbohydrates
- 17 g
- of which sugars
- 3.2 g
- Fat
- 8.1 g
- of which saturates
- 2.7 g
- Fiber
- 2.7 g
- Salt
- 0.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Brokolicové muffiny so syrom: 150 g brokolice krátko povaríte a nasekáte nadrobno
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