These muffins are a convenient way to use up old yogurt as well as any spare veggies you have in the fridge. The recipe calls for broccoli but I have made them with various other combinations. The batch pictured are peas, carrots and broccoli. If I am changing up the greens I just substitute half the broccoli for about a cup of vegetables.
I make this with homemade yogurt (blog post on its way), which allows you to choose how sour and strong the yogurt flavour is. The sweeter the yogurt the sweeter the muffins, funnily enough. If you don’t have enough yogurt you can substitute milk.
Broccoli, Cheese and Yogurt Muffins
1 head Broccoli (including the stem) cooked and chopped
1 ½ cups Plain yogurt
¼ cup Oil
1 Large egg
2 cups Self-raising flour (or add 1 ½ tsp baking powder for each cup plain flour)
¼ tsp Salt
Milk if too try
Mix the yogurt, egg and oil in a bowl. Add the chopped cooked broccoli and cheese.
In a seperate bowl mix the flour and salt and then fold into the wet mixture. Add a little milk if too dry. Don’t over mix it.
Oil a muffin tray and spoon in the mixture.
Bake on 190C for about 15 minutes.