Broccoli and cheese muffins
- 1 cup Mitsides Plain Flour
- 1 cup Mitsides Wholemeal Flour
- 1 small broccoli head
- 1 cup yogurt
- ¼ cup olive oil
- ¼ cup milk
- 1 egg, beaten
- 1 cup mature cheddar cheese, grated
- 1 tsp Mitsides natural vegetable powder
- 1½ tsp baking powder
Cut the broccoli in florets and boil for 2-3 minutes. Transfer immediately in cold water to stop the cooking. Drain well and finely chop.
In a bowl, mix the yogurt, egg, milk and oil together. Add the broccoli and cheese and mix well. In another large bowl, mix the flour with the vegetable powder and baking powder. Add the broccoli mixture to the flour and fold until well combined. Divide the mixture in a greased muffin tray and bake in the oven for about 20 mins or until a skewer inserted in the middle of a muffin comes out clean.