Cheese and Sneaky Broccoli Muffins

Ingredients:

200g broccoli, chopped into florets and steamed until soft

360g natural yoghurt or dairy-free alternative

100g cheddar cheese, grated

80ml sunflower oil

1 large egg, beaten

225g self-raising flour

1 pinch salt optional

Method:

1. Pre-heat the oven to 200 degrees Celsius. Place 15 muffin cases in a muffin tin.

2. Mash your cooked broccoli, or pulse with a handheld stick blender, until well broken down.

3. Put the yoghurt, sunflower oil and the beaten egg into a mixing bowl. Mix well.

4. Add the cooked, mashed broccoli and grated cheese, and stir well. For a very smooth muffin, you can blend this mixture.

5. Sift the self-raising flour and a pinch of salt, and fold into the broccoli mixture with a metal spoon. If your mixture looks on the dry side, add a little milk to loosen it.

6. Spoon the mixture into your muffin cases and bake for 25 minutes or until golden brown. Cool in the tin for a few minutes before tipping out and cooling on a wire rack.

7. Once completely cool, store in an airtight container for three-to-five days or in the freezer.