Savoury Tenderstem® broccoli, Cheddar Cheese & Chilli Muffins
Method
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Preheat the oven to 180ºC/160ºC fan/gas mark 4.
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Heat the oil in a non-stick frying pan and cook the onions, Tenderstem® broccoli and chilli for about 5 minutes, until cooked through. Add the balsamic vinegar to the pan and cook out until the balsamic vinegar is fully absorbed by the vegetables. Remove from the pan and leave to cool.
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In a large mixing bowl, add the flour, baking powder, melted butter and eggs and mix with an electric whisk while slowly pouring in the milk. Once fully combined and looking like a cake mixture, fold in the cheese, cooked vegetables, salt and pepper.
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Put 10 muffin cases into a muffin tray and fill each near the top as they will rise a little.
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Put in the oven for 20-25 mins until golden and when pierced with a skewer, it comes out clean. Transfer to a wire rack and leave to cool.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
