Broccoli and Cheesy Muffins

INGREDIENTS

• 4 eggs
• 60ml (1/4 cup) milk
• 60ml (1/4 cup) olive oil
• 200g (1 cup) cottage cheese
• 210g (1.5 cups) self raising flour
• 1/2 tsp baking powder
• 170g Tenderstem Broccoli Spears (or 1/2 medium head)
• 3 spring onions
• Handful grated cheddar cheese

METHOD

1. Preheat oven to 170ºC.
2. Add the eggs, milk, olive oil, cottage cheese, flour and baking powder to a food processor and process until smooth and creamy.
3. Add in the broccoli and spring onions and pulse for a few seconds. The broccoli should be broken up but not fully blended in. Take a handful of cheddar cheese and add to the food processor. I pulsed once to mix it in but it also could be stirred in too.
4. Divide the mixture into muffin cases and bake for 20-25 minutes or until a skewer comes out clean.
5. Add some generous shavings of Parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more Parmesan shavings and basil leaves.

Makes 24 mini muffins or 14 large muffins