Broccoli, spinach and apple muffins

Broccoli, spinach and apple muffins

By
From
Green Kitchen At Home
Makes
12
Photographer
David Frenkiel

We created these muffins as a quick snack for our children. Broccoli is Elsa’s all-time favourite vegetable and muffins are one of her preferred treats. Here we add apple for a touch of sweetness, as well as honey and Dijon mustard for a delicious flavour twist.

Ingredients

Quantity Ingredient

vegetable filling

Quantity Ingredient
1/2 leek
1/2 broccoli
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and finely chopped
1 teaspoon finely chopped fresh thyme or oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cooking apple, cored and cut into 1 cm cubes
1 large handful spinach, roughly chopped

Dry ingredients

Quantity Ingredient
160g buckwheat flour
100g rolled oats
2 tablespoons arrowroot
2 teaspoons baking powder
1/2 teaspoon sea salt

Wet ingredients

Quantity Ingredient
3 free-range eggs
160ml plain unsweetened yoghurt
120ml extra-virgin olive oil
1 tablespoon good-quality honey
1 tablespoon wholegrain dijon mustard
2 teaspoons organic unfiltered apple cider vinegar

Topping

Quantity Ingredient
pumpkin seeds

Method

  1. Preheat the oven to 200°C, grease a large 12-hole muffin tin or two smaller 6-hole ones and line with parchment paper or paper cup liners. Alternatively, use a silicone muffin tin.
  2. Wash and finely chop the leek, trim and finely chop the broccoli stalk and roughly chop the florets. Heat the oil for the filling in a frying pan on a medium heat. Add the leek and broccoli stalk and sauté for 5 minutes. Add the broccoli florets, along with the garlic, thyme and salt and pepper and sauté fora further 5 minutes. Lastly, add the apple along with the spinach and sauté until the other vegetables have softened, the apple is tender and the spinach has wilted. Stir occasionally, to prevent the vegetables and apple from burning. Remove from the heat and set aside while you prepare the dry ingredients.
  3. Put all of the dry ingredients in a food processor and blend on a high speed until well combined and the oats resemble coarse flour. Transfer to a large bowl, make a well in the centre and set aside while you prepare the wet ingredients.
  4. Crack the eggs, add them to the food processor along with the rest of the wet ingredients and blend on a high speed until well combined. Pour the wet ingredients into the well of the dry ingredients and, using a spatula, start folding the wet ingredients into the dry ingredients. Add the broccoli, spinach and apple filling and gently fold until just combined, making sure not to over-mix as this will make the muffins tough.
  5. Divide the batter evenly between the cups of the muffin tin, sprinkle with some pumpkin seeds and bake for about 20 minutes or until golden and a skewer inserted in the centre of one of the muffins comes out clean. Turn the tin around halfway through the cooking time to ensure that the muffins bake evenly.
  6. Remove the muffins from the oven and set aside to cool slightly in the tin before transferring to a wire rack to cool completely or devouring them while still warm.
  7. They can keep for a few days if stored in an airtight container at room temperature. They also freeze well.

Tips

  • Try adding some crumbled feta on top along with the pumpkin seeds.

    For a vegan alternative, replace the dairy yoghurt with a plant-based yoghurt, and replace the eggs with 3 tbsp of chia seeds soaked for at least 30 minutes in 9 tbsp of filtered water.
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