Mini broccoli and cheddar muffins

Ingredients

For 1 serving

• All-purpose flour20 g
• Broccoli40 g
• Cheddar10 g
• Eggs25 g
• Reduced-fat milk20 ml
• Baking soda1 g
• Lemon juiceto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Heat a conventional oven to 180 °C, put 2 paper cases in a mini muffin tin and bring a small pan of salted water to the boil.
2. Cut the broccoli into small florets, blanch them for 3 minutes, until bright green and tender, then drain, let them cool slightly and chop them. Grate the cheddar.
3. In a bowl beat the egg with the milk and lemon juice: the lemon activates the bicarbonate of soda.
4. Add the flour, bicarbonate of soda, salt and cheddar and stir just until no dry flour shows.
5. Fold in the broccoli and divide the batter between the cases, filling them three-quarters full.
6. Bake for 20 minutes, until golden and a cocktail stick pushed into the centre comes out clean; let them cool for 5 minutes before unmoulding.