Broccoli & Sweetcorn Muffins
These Broccoli and Sweetcorn Muffins are ideal for packed lunches, picnics and snacks. They are also great for baby-led weaning.
Makes: 12
Prep: 10 mins
Cooking Time: 30 mins
Ready In: 40 mins
- 300g Self-Raising Flour
- 100ml Olive Oil
- 50g Sweetcorn
- 6-7 Florets Broccoli
- 1 Lemon, juice only
- 1 Egg
- 225ml Whole Milk
- 150g Cheddar, grated
- 2 tbsp Fresh Parsley, chopped
- Black Pepper
- Pre-heat the oven to 180C/160C Fan/Gas 4. Add the lemon juice to the milk, whisk, then leave to one side to thicken- the mixture will turn into buttermilk
- Chop the broccoli up into small pieces, then add all of the ingredients to a large bowl, and mix with a wooden spoon
- Spoon the mixture into the muffin tin (no need for cases) and bake for 25-30 minutes, until golden.
- Leave to cool in the muffin tin for a few minutes, before putting onto a cooling rack to cool completely.
Method
- Pre-heat the oven to 180C/160C Fan/Gas 4. Add the lemon juice to the milk, whisk, then leave to one side to thicken- the mixture will turn into buttermilk
- Chop the broccoli up into small pieces, then add all of the ingredients to a large bowl, and mix with a wooden spoon
- Spoon the mixture into the muffin tin (no need for cases) and bake for 25-30 minutes, until golden.
- Leave to cool in the muffin tin for a few minutes, before putting onto a cooling rack to cool completely.
Ingredients
- 300g Self-Raising Flour
- 100ml Olive Oil
- 50g Sweetcorn
- 6-7 Florets Broccoli
- 1 Lemon, juice only
- 1 Egg
- 225ml Whole Milk
- 150g Cheddar, grated
- 2 tbsp Fresh Parsley, chopped
- Black Pepper
Additional Information
When you make the buttermilk, the mix looks curdled- this is normal! Also, don't be tempted to use muffin cases for this- the mixture crisps up in the tin and using cases (especially silicone ones) will prevent this happening.
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