Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Savory Muffins
- For the broccoli-cheese muffins
- Muffin
- 250 grams Pastry flour
- ½ tsp salt
- Nutmeg
- 200 grams Broccoli
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 egg
- 50 milliliters vegetable oil
- 80 grams grated Gruyere (or Emmentaler)
- 300 grams Buttermilk
- For the topping and for baking
- 12 small Broccoli
- 12 Paper baking molds
- 50 grams grated Gruyere (or Emmentaler)
- 12 Baking cups
- For the walnut-blue cheese muffins
- 250 grams Pastry flour
- ½ tsp salt
- 1 tsp ground paprika
- 100 grams Roquefort cheese (crumbled)
- 50 grams chopped Walnut
- 2 tsps Baking powder
- ½ tsp baking soda
- 1 egg
- 50 milliliters vegetable oil
- 2 Tbsps Brandy
- 300 grams Buttermilk
- For the topping
- 30 grams chopped Walnut
For the broccoli-cheese muffins: Combine the flour, salt, nutmeg, chopped broccoli florets, baking powder and baking soda and mix well.
In a bowl, whisk the egg slightly and then add in the oil, grated Gruyère and buttermilk and mix well. Add the flour mixture to the egg mixture and stir just until the dry ingredients are moist.
Line a muffin tin with paper baking cups. Pour the batter into the lined muffin tin.
For the topping: Place a broccoli floret in the center of each muffin and sprinkle each with some cheese. Bake in a preheated oven (180°C, approximately 350°F) for 20 - 25 min. Let the muffins cool in the muffin tin for 5 minutes and then remove and serve warm.
For the walnut-blue cheese muffins: Combine the flour, salt, paprika, crumbled Roquefort, walnuts, baking powder and baking soda and mix well.
In a bowl, whisk the egg slightly then add the oil, brandy and buttermilk and mix well.
Add the flour mixture to the egg mixture and stir just until the dry ingredients are moist.
Line a muffin tin with paper baking cups. Pour the batter into the lined muffin tin.
For the topping: Sprinkle the chopped walnuts over the tops of the muffins and bake in a preheated oven (180°C, approximately 350°F) for 20-25 minutes. Let the muffins cool in the muffin tin for 5 minutes and then remove and serve warm.