Friday, November 16, 2012

Broccoli Disguised as a Muffin!

Ever since I saw this recipe on Etsy, probably about a year ago, I have wanted to try it ... and I finally did! I am SO glad I did too, the recipe worked out very well! I substituted butter for canola oil but they were still very delicious and I kept the eggs, using organic free-run eggs.

Savoury Broccoli Cakes
Original recipe from Etsy

12 trimmed broccoli florets
1/2 cup canola oil (original recipe called for 1 cup + 2 tbsp of butter, softened)
1/4 cup sugar
4 large free-run eggs, at room temperature
1 1/4 cup organic flour
1 tsp baking powder
1 tsp tumeric
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 cup Daiya cheese

Preheat the oven to 180°C/350°F.

Bring a pot of water to the boil and blanch the broccoli florets for about 3 minutes, then rinse well in cold water to stop the cooking. Dry each floret well with paper towels and set aside.

Mix the oil and sugar together until fluffy.

Add the eggs one at a time, beating well after each addition.

Mix together the flour, baking powder, turmeric, cayenne and salt, and add this into the wet ingredients as well.

Fold in the grated cheese last with a spatula.

Place one heaping tablespoonful of batter in the bottom of each muffin case, then stand a single broccoli floret in each muffin case, and top with the remaining batter.

Spread the batter over the top of each floret roughly, it doesn't have to be perfect.

Bake the cakes for approximately 25-28 minutes, until golden brown and hard to the touch.

Allow the cakes to cool completely on a wire rack before serving.  Best served the same day.



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