Packing a lunch box that is nutritious, delicious, and keeps you energized throughout the day can sometimes feel like a daunting task. Whether you’re preparing lunch for yourself, a partner, or your kids, having a well-thought-out meal can make all the difference. These cheesy broccoli-buttermilk muffins are a great addition to your lunch. They are portable, easy to make, and packed with nutrients.
Why you should make these Broccoli-Buttermilk Muffins
Ok. I’m gonna say it: packing a lunch-box day in day out can be tedious. Since tiny M started spending some of his mornings out of the house with a nanny, I’ve grown pretty weary packing him food to take along that. I want him to have something filling, nutritious, yet easy to eat. But these savory muffins aren’t just great for tiny hands, they’re also a fantastic snack for grown-ups. In fact, I probably ate half of the batch myself.
What I love most about them, is that they do have quite a bit of protein: there’s eggs, cheese and buttermilk, of course, but there’s also hemp seeds and pumpkin seeds thrown into the flour mix. Adding the seeds to these muffin provides you with extra nutrients and help get your protein intake covered for the day.
If that wasn’t enough, broccoli – the magic bullet in the vegetable world – is their main component, making these muffins a more balanced meal than let’s say bread-like bakes. Broccoli is high in dietary fiber, vitamins (like C, K and A) and minerals (including calcium and iron, which are especially helpful in a vegetarian or vegan diet). And it’s health benefits include a better digestion, improved immune system, heart health and even anti-cancerous properties. What do you say to that? I definitely try to get my fair share of broccoli and this creative way to eat the green veggie has quickly become one of my favorites.
These broccoli muffins are…
- a great addition to your lunch box
- perfect for meal-prep
- nutrient dense and filling
- cheesy and flavourful
- served best with into a garlicky greek yoghurt dip
Alright, it’s time for me to let you go and leave you with this delicious recipe.
As always, if you give it a try, leave me a comment below or tag your creation @themellowkitchn on Instagram. I always love reading and hearing from you!
Lots of love,
Anna
Cheesy Broccoli-Buttermilk Muffins
These cheesy broccoli-buttermilk muffins are a great addition to your lunch. They are portable, easy to make, and packed with nutrients.
Ingredients
- 1 medium sized broccoli (approx. 420g)
- 100g pumpkin seeds, plus 1 tbsp for topping
- 15g (2 tbsp) hemp seeds
- 120g whole spelt flour
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 200ml buttermilk
- 4 tbsp olive oil, extra-virgin
- 120g grated cheese (i.e. Bergkäse or Emmental)
For the Yoghurt Dip
- 200g full-fat or greek yoghurt
- 2 cloves garlic
- 1 tsp dijon or estragon mustard
- 1/2 tsp salt
Instructions
- Pre-heat oven to 200°C and line a baking tray with (reusable) baking paper.
- Wash and cut broccoli into rough chunks. Place on baking tray, drizzle with 1 tbsp olive oil and a pinch of salt.
- Bake for 20mins or until lightly charred and softened.
- Meanwhile line a muffin tray with paper liners or grease lightly.
- Pulse pumpkin and hemp seeds in the kitchen machine or blender until they resemble flour
- Combine flour, seeds, baking powder and salt in a medium bowl
- Combine buttermilk, remaining 3 tbsp olive oil and eggs in a small bowl and whisk to combine
- Grate cheese if needed
- Once broccoli is ready take from the oven and let cool for 10 minutes.
- Reset oven temperature to 180°C.
- Transfer broccoli to a kitchen machine or blender and blend until a rough paste has formed. Add to buttermilk and stir through.
- Pour wet ingredients into flour mixture and with a spatula or wooden spoon mix to combine.
- Add 100g grated cheese and mix through.
- Divide batter into prepared muffin cups.
- Top with 1 tbsp roughly chopped pumpkin seeds and remaining 20g grated cheese.
- Bake for 30-35 mins until golden brown and baked through.
Prepare yoghurt dip
- Add yoghurt to a small mixing bowl
- Press garlic into yoghurt, add salt and mustard and stir to combine
- Place in an airtight container and store in the fridge until ready to use
Notes
*Muffins and dip can be kept in the fridge in an airtight container for up to 4 days.
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