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Broccoli is often mentioned as one of those super foods that offers so many health benefits. A great tip to help you reach your 5 vegetable serves every day is to include vegetables at mid meals as well as lunch, and not just reserve vegetables for dinner time.

Baking broccoli into healthy muffins is a great way to achieve this, plus… they just taste really great!

Serves 6


1 cup broccoli, chopped finely

1/4 cup diced pumpkin

3/4 cup plain flour

1 large egg

1/2 cup oats (quick cooking)

1 tsp baking powder

1/4 cup low fat milk

1 teaspoon Dijon mustard

1/4 cup shallots

1/2 cup coarsely grated reduced-fat cheese


1: Steam the broccoli for 1-2 minutes or until lightly cooked. Set aside and leave to cool to room temperature. Steam pumpkin for 5 mins or until very tender. Puree and set aside.

2: Pre-heat the oven to 200 degrees celsius. Line a 6 muffin tray with baking paper.

3: In a medium-sized bowl mix together flour, oats, baking powder, and a pinch of salt.

4: In another bowl whisk together the egg, milk, pumpkin puree and mustard. Stir through the cooked broccoli, shallots, and half of the cheese.

5: Combine with the flour mixture to form a thick batter, then divide this evenly between then muffin cups.

6: Sprinkle the remaining cheese on top or each muffin, and bake for 15-20 mins. When the cheese on top has melted and a toothpick comes out clean they are ready.

7: Let cool for 5 mins then remove from the baking tray and transfer to a cooling rack. Enjoy!


Cal        kJ        Fat        Sat fat       Carbs        Sugar        Protein

160       666       4.3          2                 19             2.2             8.7

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