Great vegetable muffins with olive oil! This is a great vegetable-packed breakfast that you can take with you.
– 600 g 1.3 pounds broccoli, trimmed and cut into floret– 100 g 3.5 oz sun-dried tomatoes, roughly chopped– 50 g 1/2 cup grated Edam cheese (or similar type of melty, mild cheese)– 100 g 3.5 oz savoy cabbage leaves, chopped (yield = 2 cups / 480ml)– 2 egg– 240 ml 1 cup milk– 120 ml 1/2 cup olive oil– 1 teaspoon sea salt– small pinch of black pepper– 350 g 2 1/2 cups all purpose flour– 4 teaspoons baking powder
INGREDIENTS
Preheat oven to 180°C (355°F). Line a 12-cup muffin pan and set aside. Toss broccoli in boiling salted water in a medium pot.
INSTRUCTIONS
STEP 1
Cook until soft, about 5 minutes (more if florets are huge). Drain broccoli and place in a large dish of super-cold water. Drain broccoli after a minute and place in a big bowl.
STEP 2
Fork-crush broccoli. Combine tomatoes, cheese, and cabbage. In a separate bowl, mix eggs, milk, olive oil, salt, and pepper. Mix this with broccoli.
STEP 3
Sprinkle flour and baking powder over the mixture last. Fold ingredients with a spatula until well mixed. You want a thick, hard-to-stir mixture.
STEP 4
You're good if it's wet and has no crumbs or dry flour. (If so, add a tablespoon of milk and keep adding it until the batter is wet.)
STEP 5
Divide the batter evenly between 12 muffin cups and bake in the center of the oven for 25–30 minutes, until tops are slightly golden brown and skewers come out clean.
STEP 6
Cool muffins in pan 5-10 minutes, then transfer to wire rack. Serve hot or cold. Keep leftover muffins in an airtight container in the fridge and eat within a day (we always devoured them before that).