Broccoli Muffin

pinit

These are a tasty snack or part of lunch. I was looking for a more interesting way to serve up some veg to the children. At first they were convinced these would be yucky because they have broccoli but ended up liking them. These muffins taste more like bread with added flavour. They are tasty way to get some extra veg in.

Equipment needed:

  • muffin tray
  • chopping board
  • shapr knife
  • mixing bowl
  • whisk

Broccoli Muffin

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Rest Time 10 mins Total Time 50 mins
Cooking Temp: 180  °C Servings: 12

Description

Something a little different

Ingredients

Instructions

  1. Combine the chia seeds with 2½ tbsp water, and leave to thicken for 5 mins.

  2. Combine all the dry ingredients in a large bowl

  3. Make a well in the middle of the dry ingredients and add the milk and chia seed mixture and oil then whisk.

  4. Mash the broccoli and chop spring onion. Stir into mixture with the grated vegan cheese

  5. Spoon mixture into a greased muffin tray, place in preheated oven and bake in the oven for 30 mins

  6. Leave to cool, then enjoy

Nutrition Facts (Approximate)

Servings: 12 ServingCalories:170kcalTotal Fat:6.1gSaturated Fat: 0.7gSodium:43mgPotassium:1806mgTotal Carbohydrate:28.9gDietary Fiber: 5.2gSugars: 1.1gProtein:4.6gCalcium: 807mgIron: 3mg

Keywords: allergy friendly, vegetable muffin, savoury muffin, broccoli muffin, vegan
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Whitney Morris

My children have multiple allergies from babies. There was a long list of things they couldn't eat with out being really poorly. I started by adapting known recipes, which lead to me experimenting and designing my own new ones! Now I share what I learned along the way in hopes of helping other families like us.

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