Baby Led Weaning

Growing healthy babies with healthy appetites

Broccoli and Cheese Muffins

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.

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47 Responses to “Broccoli and Cheese Muffins”

  1. Kiri says:

    I made these vegan by using plain unsweetened soy yogurt, a half cup of brewers yeast instead of cheese and leaving out the egg and salt altogether. They turned out great – thanks for the recipe

    • Aitch says:

      ace! thanks for your input. if you feel like veganising other recipes that would be awesome… will hope for future updates. then come on the forum to tell me how to eat less dairy as i just think i eat Too Much of that stuff at the moment…. [bossy]

  2. Sam says:

    Yum Yum Yum I’ve just made some and I subbed the cheddar for feta cheese and didn’t add salt. yum yum My little one will be lucky to get one of these. I’ll try not to eat them all by dinner time. :)

  3. Hannah says:

    Made these today and they are easy and tasty. I omitted the salt and used wholemeal SR flour. I think next time I’ll add a bit of wholegrain mustard (I’m a bit obsessed!).

    Thanks for the recipe :)

  4. Bel says:

    I’ve been making these but with wholemeal SR flour, no salt and a couple of extra eggs (as this is the only way I can got them into my lil one!). I also do a mix of brocc and cauli- my husband even eats them!!

  5. Marta says:

    These are gorgeous! I made half a portion and now regret it as I want to eat them all!!

  6. Bridget Bull says:

    These muffins are great and my 7 1/2 month old scoffs them down. I used sheep’s cheese and only 1 cup of yoghurt, increasing the amount of milk to compensate. I did not add salt. I found them very tasty too!

  7. stacetheace says:

    I made these vegan with a flax egg, some soy yogurt and soy milk and replaced part of the flour with some ground sunflower seeds. I also added parsley, thyme and oregano. Yum! My little one is 12 months and used to eating spicy food, so he gobbled these right up.

  8. JaneB says:

    I started with the original recipe and my LO liked them. Then one day I used cauliflower instead and he loved them… and then I decided to add 1 large onion sauteed in the oil allowance and instead of yogurt used fromage frais, they are the best ever!!!! Sometimes I add fresh herbs, but as my LO loves bringing fresh herbs from the garden then most of the time I have nothing left when I need :D

  9. Kelly says:

    These are such a handy treat for my 8 month old. I have made lots of variations and use them as little snack foods. Have also made a sweeter version with stewed apples and cinnamon. I make a number of batches, freeze them and defrost as I need them. A great recipe!!

  10. bimbambaloney says:

    Stewed apple and cinnamon sound lovely!

  11. Kristen says:

    Just made these and Sam loves them (and remarkably so do the adults of the house!). We left out the salt but used half Parmesan cheese and half tasty. Also added some grated carrot (the vegetable hiding has begun!).

  12. Caroline says:

    I’ve made the savoury and sweet ones, both lovely but am unsure whether to keep the sweet ones in the fridge with the cheese ones?

    • Aitch says:

      i guess if you put them in separate tupperware? must say, sweet muffins never last long enough in our house to get put in the fridge so it’s a problem i’ve never encountered…

  13. Alicia says:

    Can I freeze these? X

  14. Jane says:

    These have been fab for my LO. I froze mini muffins and she’s had them as snacks most days for a month or so! Want to try the apple version mentioned but wonder if/how I need to adapt the recipe? Think the mix might be too wet if I add stewed apple without any other changes?? Any hints appreciated.

  15. Pauline says:

    Hi. Just made these using almond milk (homemade so not sweetened) and goats cheddar…very tasty!!

  16. aya says:

    Great recipe!! Thx for sharing. Would it be okay if i use full cream instead of skimmed milk?

    • Aitch says:

      can’t think why not, although in combo with the cheese it might get a bit oily, so i’d possibly be aware of that.

  17. Sarah G. says:

    Hi Ladies!
    Wondering if it would be possible to add the type of cheese into the name of the recipe, or to the ingredient list? I’m about to make these, and only now discovered it’s blue cheese crumbles (was going to use block cheddar). Oops! Would be a big help for next time. Thanks. :)

  18. Den says:

    I used cheddar for these and they were yummy

  19. […] Original recipe from […]

  20. Crystal says:

    Do you think it’d be ok if I left out the egg?

    • Aitch says:

      If it’s something you need to do, you just need to give it a whirl, I think. No one’s egg allergic in our house so it’s not something I’ve really looked into, I’m afraid.

  21. Emily says:

    I love these! And they are really easy to make variations of too. I have just made them today with cauliflower and grated carrot.

    I’ve adapted the recipe a little bit to suit my son (7 months) using coconut oil and gluten free flour (coconut oil needs to be heated slightly as its solid at room temp), a point worth noting when using gluten free flour you do need to add extra liquid as recipes do tend to turn out drier.

    Going to try the adult version and make smaller ones but with blue cheese for our next party!

  22. Anna says:

    Hiya, if I make a large batch of these and freeze them do they need to be reheated to eat them? Also how long do they last after baking?

    • Aitch says:

      OH i would, i think they’d be a lot nicer with a bit of a blast in the oven, don’t you? just to liven the cheese up a bit?

  23. Aneta says:

    Why it says “2 cups self-raising flour (225g)” ? Is it not 2 cups (each 125) , thus it should be 250 g?

  24. […] Broccoli and Cheese Muffins […]

  25. Sarah says:

    I made these but they were Yorkshire Pudding like and quite wet in the centre. Is this right or am I rubbish? I did mix the dry into the wet, so may have gone wrong there.

    They tasted fabulous though.


    I sometimes finely grate in some courgette too. Extra veg and makes the muffins really moist.

  27. Toni says:

    These are delicious, I added about 100g cheese and cooked them for 25 mins in my fan oven.

  28. Traci says:

    I’ve just started looking into BLW. These look great. How would I then serve to my 7 month old? Do I cut it up?

    • Aitch says:

      See what you think. From memory I think I broke them in half, but as with everything it depends on the baby. It’ll soon get mushed up by little fists, either way.

  29. Jennifer says:

    I just made a sweet version of these for my 8 month old using cinnamon, a dribble of vanilla, apple sauce instead of milk, and wild strawberries and some blueberries. I just pulled them out of the oven and Omg do they smell yummy!

    Ok I just tried one and they are so tasty! I’m excited for my little guy to try these for breakfast tomorrow!!

  30. Joanne says:

    Great recipe, went down a treat!
    Do we think ok to freeze?

    • Aitch says:

      Yep, definitely. You do have to re warm them in the oven, though, after defrosting. Or perhaps I say that as an adult? I always did, but looking back it might have been worth trying without rewarming… do report back what you decide to do!

  31. Joanne says:

    I froze and served them up once defrosted. Girls still are them but I felt they dried out a bit. Might benefit from being back in the oven for a bit

  32. Sam says:

    WOW! These are yummy and my 9 month old son absolutely loves them! Lovely easy recipe, thank you!

  33. […] has recently developed an aversion to broccoli. In an effort to use up some broccoli I came across this recipe. A single batch produced nearly 20 muffins in my muffin tins, and they were […]

  34. D says:

    Mine are very squidgy have I done something wrong?? 😃

  35. Vikki says:

    Can I ask what age these are suitable from? Thanks

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