Broccoli Muffin

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

Print Recipe

Broccoli Muffin

Author: whitterzz Cooking Method: Bake Courses: Lunch, Sides, Snack

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

Servings

• 1 ¹⁄₂ cup self raising flour
• 1 cup oats
• 2 tsp baking powder
• 1 cup oat milk
• 1 tsp chia seeds
• ¹⁄₄ cup olive oil
• 1 ¹⁄₄ cup broccoli (chopped)
• ¹⁄₂ cup spring onion (chopped)
• ¹⁄₂ cup vegan cheese (grated)

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)

Serving Size: 1 muffin Servings: 12 

Servings: 12 Serving Calories: 170 kcal Total Fat: 6.1  g Saturated Fat: 0.7 g Sodium: 43  mg Potassium: 1806  mg Total Carbohydrate: 28.9  g Dietary Fiber: 5.2 g Sugars: 1.1 g Protein: 4.6  g Calcium: 807  mg Iron: 3  mg 

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