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To make these tasty Savory Cheddar and Broccoli Muffins, you'll need simple and fresh ingredients. Here’s what you should gather: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup fresh broccoli florets, finely chopped - 1 cup sharp cheddar cheese, grated - 2 large eggs - 1/2 cup milk - 1/4 cup olive oil - 1 tablespoon Dijon mustard (optional) - 1/4 cup green onions, sliced (for garnish) Using fresh broccoli and sharp cheddar makes these muffins bright and full of flavor. The green onions add a nice touch on top. You can also use the optional Dijon mustard to boost the taste. These ingredients work together to create a delicious snack or side dish. Check out the Full Recipe for all the steps and tips! Start by preheating your oven to 375°F (190°C). While it warms up, grab your muffin tray. You can line it with paper liners or give it a light grease. This helps the muffins pop out easily later. Next, let's mix the dry ingredients. In a mixing bowl, add: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 teaspoon black pepper Whisk these together until they are well mixed. This step ensures even flavor in every bite. Now, it’s time to combine the wet ingredients. In another bowl, whisk together: - 2 large eggs - 1/2 cup milk - 1/4 cup olive oil - 1 tablespoon Dijon mustard (optional) Mix until it looks smooth. Then, add the finely chopped broccoli and grated cheddar cheese to the dry mix. Stir gently to coat them well. Finally, pour in the wet ingredients and stir until just combined. Remember, a few lumps are okay. Don't overmix! Now we fill the muffin cups. Use a spoon or an ice cream scoop to fill each cup about 3/4 full with your batter. This gives them room to rise. Place the tray in the oven and bake for 18-20 minutes. You want them to turn golden brown. To check doneness, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! Once done, let the muffins cool in the tray for about 5 minutes. This helps them firm up a bit. After that, transfer them to a wire rack to cool completely. For serving, enjoy them warm or at room temperature. Garnish with sliced green onions for a pop of color and added flavor. These tips will help you make the most of your Savory Cheddar and Broccoli Muffins! For the full recipe, check out the details above. To get the best texture in your muffins, avoid overmixing the batter. When you mix too much, the muffins can turn out tough. Just stir until the dry and wet ingredients blend. A few lumps are okay! Using fresh ingredients also helps. Fresh broccoli gives a nice crunch and bright color. Fresh cheese melts better and adds more flavor. Always choose the best ingredients for tasty muffins. You can boost the flavor by adding spices or herbs. Try garlic powder, onion powder, or even dried herbs like oregano or thyme. These add depth to your muffins and make them more interesting. If you want to change the cheese, feel free! Gouda or Gruyere can give a different taste. Feta adds a nice tang too. Experimentation is key to finding your favorite flavor combo. To make your muffins look great, garnish with green onions. Just slice them thin and sprinkle on top. This adds color and taste. Serving your muffins with dips or spreads can make them even better. Try sour cream or a yogurt dip. A simple avocado spread can also work wonders. These add creaminess and extra flavor to each bite. {{image_2}} You can switch up the cheese in your muffins. Gouda adds a rich, smoky flavor. Gruyere gives a nutty taste that melts well. Both cheeses can replace cheddar in equal amounts. You might enjoy feta cheese for a tangy twist. Crumble it into the batter for a unique flavor. Feel free to add more veggies to your muffins. Spinach or kale can boost nutrition. Just chop them finely and mix them in. Red bell peppers add crunch and sweetness. Dice them small and fold into the batter for extra color. You can also make these muffins fit your diet. To make them gluten-free, swap out all-purpose flour for a gluten-free blend. This keeps the texture light and fluffy. For a vegan option, replace the eggs with flax eggs. Use plant-based milk and olive oil, too. These swaps keep the muffins tasty and satisfying. To keep your savory cheddar and broccoli muffins fresh, store them in an airtight container. This helps maintain moisture and flavor. If you leave them out, they may dry out quickly. For best results, place the container in a cool, dry area. These muffins stay fresh for up to three days at room temperature. If you need more time, consider freezing. When you are ready to enjoy your muffins again, you have options. The oven works best for reheating. Preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This way, they stay crispy outside and soft inside. If you use a microwave, heat each muffin for about 20-30 seconds. It’s faster, but they may become soft. Freezing muffins is a great way to save them for later. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag. Make sure to remove as much air as possible. They can last up to three months in the freezer. To thaw, take them out and leave them in the fridge overnight. You can also reheat them directly from the freezer in the oven. This keeps them tasty and fresh. Savory Cheddar and Broccoli Muffins stay fresh for about 3 to 4 days. Store them in an airtight container at room temperature. If you want them to last longer, you can freeze them. Just remember to wrap them well before freezing. Yes, you can make these muffins ahead of time. They taste great fresh, but they also store well. Bake them and let them cool. Then, keep them in the fridge for up to four days. Reheat them in the oven for a warm treat. Absolutely! You can use other veggies like spinach, zucchini, or bell peppers. Just chop them finely like you would with broccoli. Each vegetable brings a different taste, making your muffins unique and fun. These muffins pair well with a simple salad or a bowl of soup. They also work great with dips like hummus or tzatziki. You can serve them as a snack or as part of a meal. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. They should also look golden brown on top. Enjoy the smell as they bake; that’s a good sign they are almost done! For the full recipe, follow the instructions provided earlier. Happy baking! These savory cheddar and broccoli muffins are simple and tasty. We covered the key ingredients, step-by-step instructions, and handy tips. Plus, you learned about fun variations and storage options. In the end, these muffins are perfect for any meal or snack. Enjoy trying new flavors and making them your own. Happy baking!

Savory Cheddar and Broccoli Muffins

Discover the perfect blend of flavor and nutrition with these Savory Cheddar and Broccoli Muffins! These easy-to-make muffins are packed with fresh broccoli and sharp cheddar, making them a delicious and healthy snack or side dish. In just 35 minutes, you can whip up a batch that the whole family will love. Click through to explore the full recipe and bring these tasty muffins into your kitchen today!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup fresh broccoli florets, finely chopped

1 cup sharp cheddar cheese, grated

2 large eggs

1/2 cup milk

1/4 cup olive oil

1 tablespoon Dijon mustard (optional)

1/4 cup green onions, sliced (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tray with paper liners or grease it lightly.

    In a mixing bowl, combine the flour, baking powder, baking soda, salt, and black pepper. Whisk together until well mixed.

      Add the finely chopped broccoli and grated cheddar cheese to the dry ingredients, stirring gently to coat the broccoli and cheese evenly.

        In another bowl, whisk together the eggs, milk, olive oil, and Dijon mustard (if using) until well combined.

          Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are fine.

            Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with the batter.

              Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

                Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Serve warm or at room temperature, garnished with sliced green onions on top for an extra pop of color and flavor.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins