Cheesy, nutty muffins are packed with broccoli and light spelt flour for a nourishing balanced bite. Pack into lunchboxes, pile into the freezer for quick snacks, or serve spread with cream cheese for an easy breakfast.
150g broccoli florets
250g Marriage’s Light Spelt Flour
2 tsp baking powder
2 eggs, beaten
100ml sunflower oil
100ml milk
100g mature cheddar, grated
25g + 15g pine nuts
Pinch of salt & pepper to season
A muffin tin and cases.
Makes 12 cupcakes.
1 Steam the broccoli until tender, then cool and roughly chop. Heat the oven to 200C/fan 180C/gas 6. Line a muffin tin with 15 paper cases.
2 Whisk the flour and baking powder in a bowl, then make a well in the centre and add the eggs, oil and milk. Whisk until you get a thick batter. Fold the broccoli and 25g pine nuts through the batter along with the cheese. The thick batter should fall reluctantly off the spoon.
3 Divide the batter between the cases, scatter with 15g pine nuts over the top. Bake for 25-30 minutes until golden topped and well risen. Leave to cool completely on a wire rack.
TIP Swap broccoli for other veg – roasted squash, red pepper and peas work well. Swap cheddar for parmesan, feta or goats cheese.
Light Spelt
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