BROCCOLI MUFFINS

A lot of you already saw a preview of these delicious savory muffins on my FB page and as promised…it’s March so today the recipe!! I got the recipe from the site Giallo Zafferano which is full of yummy Italian recipes. For me this site is perfect whenever I’m completely lost what to prepare with a certain ingredient. For example broccoli. Just plain, boiled broccoli is not my favorite side dish I must admit, but I know it’s incredible healthy, so I wanted to use it somewhat differently. I got very interested when I saw the broccoli muffins with parmesan cheese and ham. So of course I’ve tried them out and was instantly hooked! The first time I made them I left the ham out (only because I didn’t have it in my fridge and I was too lazy to go to the grocery store…) and therefore created a vegetarian version. The second time I decided to stick to the original recipe and must say, both are exquisite!!

Ingredients: (for 6 muffins)

• 125 gr all-purpose flour
• 2 tsp yeast
• 100 gr broccoli (if you leave the ham out use 150 gr. broccoli)
• 50 gr ham (in small cubes)
• 50 gr parmesan cheese (grated)
• 100 ml milk
• 1 egg
• 25 gr butter (softened)

Preparation:

1. Preheat the oven to 180ºC
2. Boil the broccoli in salted water until soft. Let it cool down and cut into small pieces.
3. Melt the butter and let it cool down.
4. Mix the flour, yeast, ham, parmesan cheese and broccoli together in a bowl with a wooden spoon.
5. In another bowl mix the milk, butter and egg.
6. Add #5 to #4 and mix well (with wooden spoon) but do not over mix the batter.
7. Place 6 paper cups in the muffin pan and gently poor the batter in the cups (I always use 2 tablespoons for this!). Filling 3/4 full.
8. Bake 20/25 minutes but don’t forget to do the toothpick-test!

Enjoy!!

I love to eat these muffins for lunch or for dinner (as a side dish) with a vegetable soup. But of course it’s also a perfect, healthy snack.