Recipe details
Breakfast
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Broccoli Muffins
45min
12 servings
Cook this dish
These savory broccoli muffins are a delicious and nutritious way to enjoy your vegetables. Packed with tender broccoli florets, sharp cheddar cheese, and a hint of garlic, these muffins make a perfect breakfast, snack, or side dish. They're moist, flavorful, and sure to become a family favorite.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder until well combined.
Prepare the broccoli
Cut the broccoli into small florets and finely chop the stems. Steam the broccoli until tender-crisp, about 3-4 minutes. Drain and let cool slightly.
Shred the cheese
Shred the cheddar cheese using a box grater or a food processor with a shredding attachment.
Mix the wet ingredients
In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
Combine the ingredients
Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the steamed broccoli and shredded cheddar cheese.
Fill the muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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