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.
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