Wednesday, 20 February 2013
Wholewheat Broccoli and Goat's Cheese Muffins
We have been eating muffins by the dozen lately. I love how I can sneak veg in that the kids would otherwise never eat. It feels like we're having a treat but we are getting lots of healthy goodness!
The latest addition to my ever growing muffin repertoire is this wholewheat broccoli and goat's cheese muffin recipe. Delicious!
Wholewheat Broccoli and Goat's Cheese Muffins (Makes 12)
1 x medium broccoli, diced
150g hard goat's cheese, cubed
200g natural yoghurt
2 x medium eggs
3tbsps olive oil
seasoning (plenty of black pepper, pinch of turmeric, pinch of chilli powder, big pinch mixed herbs)
1tsp baking powder
145g wholewheat plain flour
Bring the broccoli up to the boil in a large pan, reduce heat, cover and simmer for 4 mins or until tender. Drain and rinse well with cold water. Add to a food processor, along with the cubed cheese, and chop finely. In a large jug, mix together the yoghurt, eggs, oil and seasoning. Add the broccoli and cheese mixture. Add the baking powder and flour and mix until just combined. Line a 12 hole muffin tray with paper cases. Use the mixture to fill the cases to the top. Cook on GM5 for 45mins - 1hr, until nicely browned on top and cooked through.
These didn't last more than an hour in front of me and my two hungry girls!
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