Broccoli and Cheese Muffins
Ingredients
- 150g/5oz broccoli
- 30ml/2 tbsp olive oil, for frying
- 250g/9oz/2 1/4 cups (self-raising) flour
- 12.5ml 2 1/2 tsp baking powder
- 30ml/2 tbsp vegan sour cream
- 75g/3 oz/6 tbsp vegan butter, melted
- 45ml4 tsp vegan milk
- 2 vegan eggs
- 20ml/4 tsp sweet chilli
- Dipping sauce
- 150g/5oz violife vegan grated cheese
Preparation
Method.. 1.Preheat the oven to 180°c/350°F/ Gas 4. Line the cups of a muffin tin (pan) with paper cases
Cut the broccoli florets into tiny pieces. Discard the stems
In a frying pan, heat the oil and butter over medium heat, add the broccoli and fry gently for 90 seconds, stirring. Scrape from the pan into a bowl and leave to cool
Sift the flour and baking powder into a large bowl and set aside
In a jug (pitcher), beat together the sour cream, melted butter, butter and eggs, pour into into the dry ingredients and partly combine
Stir in the broccoli, chilli sauce and cheese, until just combined
Spoon the batter into the paper cases. Bake for 25 minutes until golden and puffed up. Leave to stand in the tin for a few minutes, then transfer to a wire rack to cool
