Gluten-Free Broccoli Cheddar Muffins

5 from 2 votes

These healthy broccoli cheddar muffins are perfect for breakfast or as a snack for both kids as well as adults. Try adding carrots, beets and herbs too to make it more colorful and flavorful.

Prep Time20

Cook Time25

Cooling Time10

Total Time55

Method: Baking

Course: Muffins

Servings: 32 Mini-Muffins

Ingredients

Dry Ingredients:

1 and ½ cups gluten-free flour Bob's Red Mill baking mix
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
½ teaspoon curry powder
⅛ teaspoon turmeric powder
1 cup broccoli florets raw, grated or blended
3 cups cheddar cheese grated

Wet Ingredients:

1 cup milk 2%
1 count flax egg
¼ cup butter melted, (see My Notes)

Instructions

Preheat oven to 375F/190C for 15 minutes.
In a large bowl mix together the dry ingredients.
In another bowl mix milk, flax egg and melted butter.
Pour the wet mix into the dry mix and mix well.
Grease mini muffin tin with non-stick cooking spray.
Fill tin ¾ths full.
Bake for 20-25 minutes, or until toothpick comes out clean.
Remove the muffin tin from the oven and place it on a wire cooling rack to cool before taking the muffins out.

Notes

The original recipe had mentioned ½ stick butter which I misread as cup and had used ½ cup of butter instead of ¼th of a cup which is ½ stick actually. So these muffins were rich and buttery. All that extra butter is not at all necessary. Just use ¼ cup of melted butter and add couple spoons of milk if you find the batter sticky.
Store the muffins in the refrigerator if you are planning not to consume it all within a day or two. Warm it up in the microwave for a couple of seconds if it's cold. I'm sure freezing these broccoli cheddar muffins would work too.
The nutrition information is based on ¼ cup of melted butter not the ½ cup which I actually used.

Nutrition