| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 150 gram Butter
- 2 pieces Chicken egg
- 6 buds Broccoli
- 150 gram Flour wheat / Flour
- 0,5 teaspoon Turmeric
- 0,5 teaspoon Baking powder
- 0,2 teaspoon Cayenne pepper
- 40 gram Cheese hard
- 0,2 teaspoon Salt
- 25 gram Sugar
Ingredients
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Instructions
- Blanch the broccoli. From the moment of boiling 3 minutes, no more.
- Prepare cold water with ice in advance. Using a skimmer, remove the broccoli and immediately place in cold water for 5-10 minutes.
- Butter (room temperature) beat with a mixer, add sugar and continue to beat until fluffy.
- One by one add the eggs (room temperature). Continuing to whisk.
- In a separate bowl, mix the dry ingredients.
- Combine both masses and add cheddar cheese grated on a fine grater.
- Forms grease with butter. In each place one tablespoon of dough.
- Broccoli get from water and dry on paper towel. Choose the right size of inflorescences. Place each inflorescence on the dough and deepen, pressing a little. Put 1 tablespoon of dough on top of each broccoli inflorescence. The dough is viscous, so moisten a little spoon with water and form to cover the broccoli.
- Preheat oven to 170 -180 gr. Bake for about 20-30 minutes until Golden brown. Muffins are removed from the mold very easily. You can eat both hot and cold.
- Here are our handsome men in the section. Optionally, you can oven and 12 muffins.
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