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Leek and Broccoli Mini Muffins

Yields10 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Serve these delicious savoury muffins as part of a cooked breakfast, or pop some into your lunch box. This recipe is great for using up any cooked green vegetables such as leeks, broccoli, courgettes and spinach left over from another main meal.

 100 g mixed cooked broccoli or leeks
 225 g self-raising flour
 ½ tsp salt
 ½ tsp ground black peppercorns
 75 g grated Cheddar cheese
 175 ml milk
 1 egg
 2 tsp english mustard
 50 ml 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.