Savoury broccoli and cheese muffins
Bake them in the evening. Once they have cooled, put them in a container in the fridge; pack them with ice packs. A recipe for school, with clear steps and storage tips.
Prep time: 15 minCook time: 22–25 minServings: 10–12 muffins
Classic method
Ingredients
- 200 g broccoli, in florets
- 160 g flour
- 2 eggs
- 120 g plain yogurt
- 100 g grated cașcaval (semi-hard cheese)
- 25 ml oil
- 8 g baking powder
- pepper and a little salt
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How to make it
- Heat the oven to 180°C and get the muffin tins ready.
- Blanch the broccoli for 3–4 minutes, drain it very well and chop it finely.
- Mix the eggs, yogurt and oil; add the flour and baking powder.
- Fold in the broccoli and cheese. Fill the tins three-quarters full.
- Bake for 22–25 minutes, until cooked through and golden. Let them cool and store them in the fridge.
Thermomix adaptation TM6
Same ingredients. The Thermomix helps with the preparation; baking and final assembly are done as in the recipe.
Ingredients
- 200 g broccoli, in florets
- 160 g flour
- 2 eggs
- 120 g plain yogurt
- 100 g grated cașcaval (semi-hard cheese)
- 25 ml oil
- 8 g baking powder
- pepper and a little salt
How to make it
- Chop the cooked, well-drained broccoli: 3 sec / speed 4; transfer it to a bowl.
- Mix the eggs, yogurt and oil: 10 sec / speed 3. Add the flour and baking powder: 10 sec / speed 3.
- Fold in the broccoli and cheese with the spatula, then bake in the oven.
Nutritional values
Values per serving will be added once the yield and the ingredients actually used have been checked. Unverified estimates are not shown.
Source: From the School lunchbox collection · După gust
Part of: School lunchbox
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