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Leek and Broccoli Muffins

Leek and Broccoli Muffins

I know it sounds strange but hear me out. When it comes to getting your veggies in, not everyone's a fan. This is a great way of encouraging those who aren't crazy about their greens to get that much needed nutrition. Any green vegetables will work so these are flexible really, borcooli and leek is just an example here. So go experiment and get some vegetables down you disguised as a cake! Clever right? 



100g mixed cooked broccoli or leeks 

225g self-raising flour 

1/2 teaspoon salt 

1/2 teaspoon ground black peppercorns 

75g grated Cheddar cheese 

175ml milk 

1 eggs 

2 teaspoons English mustard 

50ml olive oil


Preheat the oven to 200°C (400°F) mark 6.  

Blend the cooked vegetables to a pulp in a food processor.  

In a bowl, combine the flour, vegetables, seasoning and half the cheese.  

In a separate bowl, whisk together the milk, egg, mustard and oil and gradually pour this liquid into the dry ingredients. Mix gently and expect there to be some lumps 

Lightly grease a tray of 12 muffin moulds or 24 mini moulds and half fill each one with the batter mixture and sprinkle with the remaining cheese.  

Bake for 20-25 minutes or until each muffin has a puffed up. Remove and place on a cooling rack. Serve with grilled bacon rashers, poached eggs and grilled tomatoes.

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