Broccoli Pesto Muffins

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Broccoli Pesto Muffins

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Ingredients

100g, cooked Broccoli
a squeeze Lemon
1tsp Basil
1tsp Oregano
120g Self-Raising Flour
60g Unsalted Butter
2 medium Egg
15g Italian Hard Cheese
20g Mature Cheddar
1/4 tsp, dried Garlic
1/4 tsp Baking Powder
  • 25 mins
  • Easy

Ingredients

Directions

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Use up leftover cooked broccoli with this Italian inspired muffin recipe. To save time, you can put all the ingredients in a food processor to combine, or just follow the steps below.

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Steps

1
Done

Preheat the oven to 190°C (375°F).
Chop the cooked broccoli into tiny florets.

2
Done

Whisk the egg into a small bowl.

Sift the flour into a mixing bowl. Add in the baking powder and the herbs and mix.

3
Done

Add the egg, butter, lemon juice and cheese and combine using an electric handwhisk.

Add in the broccoli and mix through thoroughly.

4
Done

Spoon the mixture into muffin cases and bake for 25 minutes.

Jo Weston

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Melty Apple Puffs
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