Vegetarian · 12m+ · en
A delightful way to introduce broccoli to your toddler. These savory muffins are soft, packed with nutrients, and incredibly easy to hold and chew.
Steam the broccoli florets for 5 minutes until soft, then chop them very finely.
In a large mixing bowl, whisk together the egg, whole milk, and olive oil.
Gently fold in the self-raising flour, grated cheddar cheese, and chopped broccoli until just combined.
Spoon the batter into a greased 12-hole mini muffin tray and bake at 180°C (350°F) for 15-20 minutes until golden.
Yes! Let them cool completely, then freeze them in a single layer on a tray before transferring to a freezer-safe bag. They last up to 3 months. Thaw overnight in the fridge or warm in the microwave.
Absolutely. Swap the whole milk for unsweetened oat or soy milk, and replace the cheddar cheese with a dairy-free cheese alternative or 2 tablespoons of nutritional yeast.
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