Cheddar Broccoli muffins

This quick to cook and fast to eat muffin was made as a takeaway lunch for hubby who prefers home cooked food over the canteen’s. After rounds of coconut mueslis and fusion wafers, I thought this recipe will be a happy change.

Broccoli and cheddar is a fantastic combination and I have to whack my head for not thinking of it before. The recipe is as easy as pie and one that can be done in under an hour.

Top it with more cheese before popping into the oven if crusty cheese tops is your thing.

Credits : Parade with adaptations

Makes 4 big muffins.

Ingredients:

1 egg

1 cup milk

¼ cup oil

1 tsp mustard

2 cups plain flour

1 tbsp instant oat

1 tbsp baking powder

1 cup broccoli floret

1 cup cheddar bits

Method:

Whisk egg until fine bubbles form.

Add milk, oil and mustard in a steady stream and whisk until well combined.

Combine plain flour, oat and baking powder. 

Add into the egg mixture and mix, on paddle.

Add the broccoli and mix until combined.

Add cheddar. Combined to the main mix.

Preheat oven to 200C.

Spoon the batter to 4 big muffin cups. Best to put the cups on a tray for easy handling.

Bake the muffins at 200C for 22 mins or until skewer pierced in the center comes out clean.