Broccoli and Cheddar Muffins

I had broccoli, I had cheddar cheese, so I made these!


I like to use up the ingredients I have in the fridge and these came out as a result. I was pleasantly surprised at how good they tasted – and looked – in fact I had to have one whilst writing this post as it was making me hungry thinking about them!

These savoury muffins are fantastic with a hearty soup or stew, absolutely perfect for this time of year. They’re not the healthiest because of the cheese content but they do include broccoli which is a very nutritious vegetable. So if you are not a fan of broccoli maybe this is a good way to introduce it in to your diet.

Broccoli Nutritional Values


Many studies have found broccoli to prevent cancer. It has been found that the more cruciferous vegetables (also includes cauliflower, kale, cabbage etc…) you eat this lowers your chances of developing colon cancer and the development of other types of cancer are slowed down.

Broccoli is also rich in iron so the aneamic, the fatigued and those with nervous problems should include it in their diet. Take a look at the Vegetables page to find out more information of Broccoli.

The Recipe



(Makes 6 large muffins)

100 g broccoli florets

150 g strong cheddar cheese (plus 20 g for decoration)

250 g self-raising flour

2 tsp baking powder

1 tsp salt

1/4 tsp ground pepper

2 eggs

60 ml vegetable oil

180 ml milk

1 tbsp worster sauce


Turn the oven on to 180°C.

Cut the broccoli florets in to tiny, tiny florets – I made the mistake of not making them small enough before frying them, you want them to be quite small so they spread evenly through the mixture.


Then add a drizzle of olive oil to a frying pan and fry these off for a few minutes. When done, leave to the side.


Grate the cheese – don’t forget to leave approx. 25 g to the side to go on top of the muffins. Also set aside 6 of the broccoli florets for decoration.


Now get a large bowl and add they dry ingredients including the flour, baking powder, salt and pepper, also add the grated cheese and stir it all in.



Then add the broccoli and stir in…


In a separate bowl mix together the wet ingredients including the oil, milk, worster sauce and eggs and give it a good whisk.


Pour this wet mixture in to the dry mixture and stir until combined.



Spoon the mixture in to the mould and top each one with the grated cheese and spare broccoli florets.




Pop in to the oven for 25 minutes, throw on some soup and enjoy!




Happy Baking x



    • Hi David,

      I would give them a go without the worster sauce and maybe use a rich mature cheddar to really pack in the flavour! You could use a tsbp of milk instead if you need to get the consistency right. Let me know how they turn out!

      Happy Baking x


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