Tenderstem-muffins

Tenderstem broccoli muffins topped with seeds

Delicious warm or cold, these savoury muffins are great lunchboxes or afternoon snacks

By , 10 August 2017

(14 votes)

Tenderstem broccoli muffins topped with seeds
  • 45 Mins

  • Serves: 10

  • Price: 34p per serving

Nutritional Info
Each 87g serving contains
  • Energy

    899KJ

    215KCAL

    11%
  • Fat

    13.4g

    med

    19%
  • Saturates

    2.4g

    med

    12%
  • Sugars

    1.3g

    low

    1%
  • Salt

    0.42g

    med

    7%
of your reference intake.
Typical energy values per 100g: 1033kJ/247kcal.
Ingredients
  • 10 paper cases
  • 250g Extra Special Tenderstem Broccoli
  • 2 eggs, beaten
  • 100ml rapeseed oil
  • 50g Asda Mature British Cheddar, grated
  • 3 spring onions, finely chopped
  • 50g frozen sweetcorn
  • 4 sundried tomatoes, chopped
  • 1tsp mustard powder
  • 4tbsp semi-skimmed milk
  • 175g self-raising flour
  • ½tsp baking powder
  • 30g Good&Balanced Seed Mix
  • Reduced-fat cream cheese (optional)
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line a muffin tin with paper cases.

  • Blitz the broccoli in a processor until finely chopped. Put into a large bowl.

  • Add the eggs, rapeseed oil, cheddar, spring onions, sweetcorn, sundried tomatoes, mustard powder and semi-skimmed milk. Stir well.

  • Sift in self-raising flour and baking powder then fold into the mixture. Spoon into the paper cases then sprinkle with seeds. Bake in the oven for 20-25 mins until risen and golden.

  • Leave the muffins on a rack to cool partly or completely. To serve, cut in half and spread with reduced-fat cream cheese (optional).