Today’s recipe is savory, MUFFINS WITH BROCCOLI.
I absolutely love savory pies, rustic dishes, small pizzas, and I adore preparing them with different variations and always trying to use vegetables. This time, in fact, I made savory muffins with broccoli, delicious!!!
With these muffins, I tried to “trick” my son, who, thinking they were sweet, took a bite but was disappointed to find out they had vegetables!!! 😅 However, he still enjoyed it and finished it completely, making it a healthy snack.
The broccoli muffins are very simple to prepare and do not require great skills in the kitchen. Simply mix all the ingredients together to have delicious, healthy, and fragrant muffins perfect as appetizers or finger food. They’re also great for setting up a buffet along with the rustic ham and scamorza pie or the savory plumcake without eggs.
Let’s see step by step how to make this recipe.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 9
- Cooking methods: Oven
Ingredients
- 5 oz broccoli
- 1.4 oz grated Parmesan
- 0.2 cup vegetable oil
- 1 egg (about 50/60 g)
- 1.2 cups all-purpose flour
- 1/3 cup milk
- 1 tsp instant yeast for savory preparations
- to taste salt
- to taste nutmeg
Tools
Below you will find the links to some tools used to make the recipe
- 1 Scale
- 1 Bowl
- 9 Muffin Liners
- 1 Muffin Pan
- 1 Blender
- 1 Spatula
Let’s Start!
Let’s start with preparing the broccoli. Simply cut the branch parts, removing any small leaves. The stem should be peeled, removing the hard parts, and it’s usable. Wash it and boil it in plenty of water. When it’s cooked and a fork easily pierces the bases, we can drain it. Put it into a blender and blend it completely or coarsely, as you prefer. I blended it all and obtained a purée.
In a bowl, put the dry ingredients: flour, grated Parmesan, yeast, salt, and a grate of nutmeg. Then, mix and add the liquids: milk, egg, and oil, and mix the dough.
Continue mixing with a spatula and then incorporate the blended broccoli, mixing further to thoroughly combine the vegetable with the batter.
Place the liners in a muffin tin, mine are not very large (they are 9 centimeters, and with this amount, I made 9). Then, with the help of two spoons, put a nice spoonful of batter inside each liner.
Bake in a preheated oven at a temperature of 350°F (180°C) for 25/30 minutes.
A Riccia Recommends
These muffins are excellent to serve as a vegetarian appetizer. If desired, they can be made small and served as finger food at a buffet. They are excellent just baked but also delicious the next day. They keep well in the fridge in a container for two to three days.
FAQ (Questions and Answers)
What can I substitute for broccoli?
You can substitute broccoli with cauliflower or Romanesco broccoli.
If I don’t have a muffin pan, can I make a savory plumcake?
Yes, pour everything into a greased and floured plumcake mold or cover it with parchment paper and bake for 35/40 minutes.
