Another muffin recipe for you! The original recipe is in cups but I have done my best to give weight conversions but they might be a little iffy. I freeze these and they are a staple picnic food.
Makes 12 regular or 24 mini muffins
200g broccoli (1 small – med head)
1 1/2 cups plain yoghurt (360 ml)
1/4 cup oil (olive or corn or your choice)
1 large egg
50g cheese (I use a bit more than 50g – prob nearly double the qty)
2 cups self-raising flour (225g)
1/2 tsp salt
1/4 cup skimmed milk if required. (50 ml)
Preheat oven to 200 C or 190 for fan ovens. Put rack just below middle of oven.
Cook broccoli (boiled or steamed until tender).
Mix yoghurt, oil & egg well together. Ad broccoli and roughly crumble in blue cheese. Put mixture in food processor and pulse in short bursts until no large pieces of broccoli left. Try not to puree the broccoli but just chop it finely. (I do it all by hand. I chop the broccoli finely on a chopping board and mix everything by hand, Works equally well!)
Put flour & salt in a big bowl and mix together with a fork. Pour in the liquid mixture and begin to fold together. If you think the mixture looks too dry add the extra milk and fold JUST enough to combine. (The key is not to over-mix it – it should look pretty lumpy and unappetizing!)
Spray muffin tins with non-stick spray. Using two spoons divide the mixture evenly between the pans.
Bake for 12/15 minutes or until golden-brown and centres spring back when pressed. Let the muffins cool in the pans for 2-3 minutes before tipping out.
A yummy adult version or for older kids is to use a creamy blue cheese instead of cheddar.