RECIPE | Broccoli & Tomato Muffins

1st May 2019

These savoury muffins are always a hit with my three boys, I started making them when I was weaning Ted as they were good finger food. You can change the vegetables if required. They are great for picky lunches, to go with soup or for picnics. They can be frozen so I usually keep some in stock, defrost the night before and hey presto, when you get them out at your picnic all your friends will be impressed at what an organised mum you are!


Broccoli Muffins



  • 1 small head of broccoli chopped.
  • A handful of cherry tomatoes
  • 1 egg
  • 3 tablespoons of olive oil
  • 225g of plain flour
  • 140g of grated cheese
  • 160ml of milk – I use whole milk now but if it’s for weaning a young baby you can use formula milk.



1. Preheat the oven to 180 degrees.

2. Cook the broccoli until tender, I usually steam it and then mash it up with a fork.

3. Mix together the flour, broccoli, cheese, tomatoes, oil, beaten egg and milk. The consistency will be a moist, sticky dough.

4. Spoon into a 12 hole cake tray.

5. Bake for 25 minutes or until golden.




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