Cheesy Broccoli Muffins

Fluffy, golden and loaded with cheddar, these broccoli muffins are the ultimate grab-and-go savoury treat.

Makes 12

Ingredients:

6.3 oz. (180g) whole wheat

flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. garlic powder

1 tsp. onion powder

7 oz. (200g) finely chopped

broccoli florets

4 oz. (115g) shredded cheddar

cheese, divided

6 fl oz. (180ml) milk

4.4 oz. (125g) ricotta cheese

2 eggs

6 tbsp. olive oil

Method:

Preheat the oven to 425°F (220°C). Line a 12 hole muffin pan with

liners, or prepare a silicone muffin pan.

In a medium bowl, combine the whole wheat flour, baking powder,

baking soda, garlic powder, and onion powder. Add the broccoli,

and 3 oz. (90g) of cheddar cheese and toss to coat.

In a separate bowl, combine the milk, ricotta cheese, eggs and

olive oil. Pour into the flour mixture and stir until just combined.

Fill each muffin cup about ⅔ full with batter. Sprinkle the remaining

cheddar cheese on top of each muffin.

Place the muffin pan into the hot oven and bake for about 15

minutes, until a toothpick inserted into the center of the muffin

comes out clean.

Remove the muffins from the oven and place on a wire rack to cool.

Store the muffins in an airtight container on the counter top for 3-4

days.