Broccoli

Sassy Broccoli Muffins

by:
June 21, 2012
4
1 Ratings
Sassy Broccoli Muffins
  • Makes 12
Author Notes

Adapted from Kitchenist's guest turn on the Etsy blog to be a tad healthier (read: no butter) and to use up some of the extra cornmeal in the pantry.

Original recipe here: http://www.etsy.com/blog... —Tanya A.

What You'll Need
Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1 egg, beaten
  • 1/4 cup canola oil
  • 1 cup milk
  • 12 broccoli florets, trimmed to fit inside a muffin cup
Directions
  1. Preheat oven to 350F. Grease or line your muffin pan.
  2. Bring a pot of water to boil and blanch the broccoli florets for about 3 minutes. Remove from the pot, rinse in cold water, pat dry, and set aside.
  3. In a mixing bowl, mix together the dry ingredients. Slowly add in the egg, canola oil, and milk. Mix well to form a dough.
  4. Place on spoonful of batter into the base of each muffin cup (you may want to press down with your fingers to fill the base). In each cup, stand one broccoli floret. Top with another heaping spoonful of batter, so that each cup has a base, one floret, and a top.
  5. Bake for 30 minutes, until golden brown and a little stiff to the touch. Allow to cool before eating, and feel free to eat them all in one day!
Tags:

See what other Food52ers are saying.

Popular on Food52

1 Review

mikedalena
mikedalena March 2, 2024
I love broccoli and I love corn muffins. This is a nice recipe but canola oil is incredibly bad for one’s health and the industrial processing needed to acquire it is mostly to blame. I made these with BUTTER because it’s much healthier than processed canola oil and frankly tastes much better. Another option if one doesn’t want to use butter is to use peanut oil. It’s not processed like canola oil and never sees hexane or other scary solvents like canola oil does!