Broccoli muffins with fruit and cherry tomatoes

Last Updated on August 5, 2024

Recipe for a balanced snack for the whole family. The snack box with this content will be appreciated not only by children, but also by adults.

Ingredients:

For 4 servings – 12 muffins: 300 g broccoli 125 g shredded mozzarella 3 g salt 6 pcs eggplant M 1 tbsp (20 ml) olive oil herbs: chives, parsley, basil supplement each serving: 5 pcs cherry tomatoes 2 pcs pineapple slices 1 pc kiwi

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Tear the broccoli into smaller florets and steam them until soft (or simmer them in boiling water).

After they have cooled, chop them finely with a knife so that the florets are fine. Add in the eggs, olive oil and grated mozzarella. If you have a pinch of herbs on hand, add those too.

Place the mixture in muffin tins (I have silicone ones and they are perfect for this) and bake at 170°C for about 20 minutes. The muffins should be beautifully golden. You can fill the mixture almost to the brim, as there is no baking powder and it won’t rise too much. A little bit does, but they shouldn’t make a mess.

Add a handful of cherry tomatoes, fresh pineapple and kiwi to the cooled muffins and dispatch with your child to school.

Recommendation:

Muffins baked according to this recipe contain eggs, which cannot be substituted here. Therefore, the recipe is not suitable if you suffer from an egg allergy.

Note:

Recipe for article: 10 tips to start eating better this year

Source: The Big Lunch Bunch