Cheesy broccoli muffins recipe
Created by The Tesco Recipes team
These veggie muffins are great for little ones to grab for lunch or as a snack, and are suitable from 12+ months weaning stage*. They're easy to make, even if baking's not your thing! And they freeze well, too.
See method- Makes 15
- Takes 45 mins plus cooling
- 92 calories / serving
- Freezable
- Vegetarian
Ingredients
- 175g broccoli florets
- 150g self-raising flour
- 1 tsp dried garlic granules
- 1 tsp mustard powder (optional)
- 1 large egg, lightly beaten
- 180ml whole milk
- 50ml olive oil
- 30g Cheddar, coarsely grated
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Shop ingredientsEach serving contains
- Energy
- 385kJ 92.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 8.2gProtein 3.0gFibre 0.9g
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Method
- Heat the oven to gas 5, 190°C, fan 170°C and line two 12-hole cupcake tins or small muffin tin with 15 cupcake cases.
- Put the broccoli into a steaming basket set over a pan of simmering water (don’t let the water touch the bottom of the steamer) and add a lid. Cook for 5-6 mins or until just tender, then allow to cool.
- Put the broccoli and all the remaining ingredients into a small blender or food processor and blitz until just combined. Pour equally into the paper cases and bake for 22-25 mins until golden on top and a skewer inserted into the centre comes out clean. Allow to cool completely before serving.
- Tip: The muffins will keep in the fridge for up to 3 days.
- See more Baby weaning recipes
Freezing and defrosting guidelines
Freeze the muffins on a tray until frozen, then put into a bag or box in the freezer and keep for up to a month. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- *This recipe is appropriate for babies progressing through the weaning stages, from around 12+ months of age. Babies will now be having 3 meals as well as starting to introduce healthy snacking between meals.
- When weaning your baby, introduce allergenic foods one at a time and not before 6 months.
