This broccoli and tuna muffin recipe is just another great way to eat broccoli, after my pasta with broccoli, garlic and chilli.
However unlike the pasta, not very child friendly, this muffin recipe has been approved by my 22 months old. Serve with fresh tomatoes for a nice contrast. For a vegetarian version you can substitute tuna with 60g of cheese.
Positive: 15 minutes to prepare, 25 minutes baking.
Negative: I first used 6cl of olive oil but I would suggest only 4cl.
Ingredients for 12 muffins:
- 1 small broccoli (350g)
- 1 tuna can (112g drained weight)
- 1 egg
- 30g grated cheddar (optional)
In your pantry:
- 170g flour
- 10cl milk
- 4cl evo oil
- 1/2 teaspoon baking powder
- salt, pepper
Cut broccoli florets into tiny florets and wash under cold water.
In a wok or large pan, bring 2 cm of salted water to simmer, add broccoli and cover for about 12 minutes. Preheat oven at 180°C.
In the meantime, beat egg with milk and extra-virgin olive oil. In another bowl, add flour, baking powder, salt, pepper and mix well. Stir in tuna and grated cheddar.
When broccoli is tender, drain and add to the preparation, mashing broccoli with a fork.
Combine with the liquid preparation and stir well.
Pour the mixture in a muffin tray covered with muffin cases.
Bake in oven for about 25 minutes. Allow them to cool down on a rack before to take off muffin cases.
My advice: You can definitely make a vegetarian version of these broccoli muffins replacing tuna by more grated cheddar or a big chunk of mozzarella in the middle!