Broccoli And Cheese Muffins

• 80z of plain flour
• 5oz grated chees
• 1 small head of broccoli, chopped
• handfull of cherry tomatoes, chopped (optional)
• 6fl oz of milk (I use whole milk if making for babies / toddlers)
• 3 tablespoons of olive oil
• 3 teaspoons of baking powder
• 1 large egg, beaten

1. Preheat the oven to 180 degrees (375F)
2. Cook the broccoli until tender (boil or steam) and mash with the back of a fork
3. In a bowl mix together the flour, baking powder, cooked broccoli and cheese
4. Add the chopped tomatoes, oil, beaten egg and and mix well
5. Spoon the mixture into a greased 12 hole muffin or cake tray (the consistency should be a moist sticky dough that is quite thick)
6. Bake for around 30 minutes or until golden
7. Once cooled store in an air tight container in the fridge for up to 3 days and eat cold or, if we're at home, I reheat them for 30 seconds in the microwave. You can also freeze them for up to 3 months, just take them out when you need them and reheat once defrosted.

flour, chees, head of broccoli, handfull of cherry tomatoes, olive oil, baking powder, egg

Taken from www.yummly.com/recipe/Broccoli-and-Cheese-Muffins-1708347 (may not work)