American · Breakfast
Broccoli Cheddar Savoury Muffins
Savoury American muffins built on an all-purpose flour and baking powder batter enriched with egg, buttermilk, and melted butter, then folded with broccoli florets, sharp cheddar cheese, and parmesan. Baked in a muffin tin until golden and springy. Served warm as a breakfast bite or a lunch side.
$2
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
915Calories
51.2gProtein
54.7gFat
56.8gCarbs
4.4gSugar
3.1gFiber
1927mgSodium
439mgChol
32.9gSat Fat
385mgPotassium
582mgCalcium
1.8mgIron
1.2mcgVitamin B12
28mgVitamin C
vegetarian
protein-rich
herb-salt
all-time-classics
breakfast
vegetarian
Instructions
1
Prep
Heat the oven to 375F and grease two cups of a muffin tin, then finely chop the broccoli and grate the cheddar.
2
Whisk
Beat the egg together with buttermilk and melted butter in a bowl until evenly pale and combined, about 1 minute.
3
Fold
Fold the flour, baking powder, salt, and pepper in until just moistened, then fold in the broccoli, cheddar, and parmesan evenly.
4
Bake
Divide the batter between the two greased cups and bake at 375F for 20 to 22 minutes until the tops are golden and set.
5
Plate
Rest the muffins in the tin for 5 minutes, then turn out onto a rack and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g sharp cheddar cheese
- 4.2 oz120g broccoli florets
- 1 cup130g all-purpose flour
- 22 eggs
- 6 tbsp90ml buttermilk
- 2 tbsp28g butter, melted
- 1 1/2 tsp1 1/2 tsp baking powder
- 4 tbsp24g grated parmesan
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
