American · Breakfast
Broccoli Cheddar Savoury Muffins (Gluten-Free)
Gluten-free savoury muffins built on a rice and almond flour base, folded with grated sharp cheddar and finely chopped broccoli florets. Eggs and buttermilk bind the batter, seasoned with mustard powder and black pepper, then baked until golden and set. Served warm as a portable breakfast or snack.
$3
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
880Calories
47.8gProtein
63.5gFat
29.5gCarbs
3.9gSugar
3.6gFiber
1264mgSodium
420mgChol
37.5gSat Fat
385mgPotassium
542mgCalcium
2.1mgIron
1.8mcgVitamin B12
52mgVitamin C
vegetarian
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Heat oven to 375°F, line muffin tin with paper cases, finely chop broccoli, and grate cheddar cheese.
2
Steam
Steam chopped broccoli in covered pan over medium heat for 3 minutes until bright green and just tender, then drain.
3
Whisk
Whisk egg, buttermilk and melted butter until smooth and pale with no white streaks.
4
Fold
Fold in rice flour, almond flour, baking powder, mustard powder, salt and pepper, then fold through cheddar and broccoli.
5
Bake
Bake at 375°F for 22 minutes until golden and a skewer comes out clean.
6
Rest
Let cool in tin for 5 minutes.
7
Plate
Serve muffins warm alongside soup or eaten as a portable snack.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g sharp cheddar cheese
- 4.2 oz120g broccoli florets
- 2.8 oz80g rice flour
- 1.8 oz50g almond flour
- 22 large eggs
- 6 tbsp90ml buttermilk
- 2 tbsp28g butter, melted
- 1 tsp1 tsp baking powder
- 1/2 tsp1/2 tsp mustard powder
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch salt
