Savory Christmas muffins with broccoli and cheese

Savory Christmas muffins with broccoli and cheese are a delicious appetizer to offer to your guests during the holidays. You can bake them both in classic paper liners using the muffin tin and in silicone moulds with Christmas shapes like these beautiful little trees. These muffins are soft thanks to the use of yogurt and very flavourful thanks to the addition of grated cheese such as pecorino. Try them plain but also filled with some cream cheese with pink pepper, olives cut into slices or anything else to your liking.

Savory Christmas muffins with broccoli and cheese

Savory Christmas muffins with broccoli and cheese are soft and flavourful. A perfect mix of vegetables and grated pecorino cheese in savory appetizers to enjoy at Christmas or New Year's Eve.

Course Appetizer

Cuisine Ovo-lacto vegetarianism

Keyword appetizer idea, Christmas, Christmas appetizer, christmas brunch, pecorino, recipe with broccoli, silicone mould, silikomart recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings pieces

Calories 200kcal

Ingredients

120 g fresh or frozen broccoli
160 g all-purpose flour
1 tsp baking powder
80 g grated pecorino cheese
1 pinch salt
100 ml plain yogurt
1 egg
2 tbsp olive oil
1 tbsp of milk
1 tsp mustard
cream cheese, pink pepper, green and black olives, cherry tomatoes, dried tomatoes etc. optional

Instructions

Instructions savory Christmas muffins with broccoli and cheese

For this recipe I used a Sapin Magique silicone pan produced by Silikomart. Alternatively you can use a classic muffin mold filled with paper liners.
Boil the broccoli until tender. Drain, let cool and then chop very finely.
In a bowl, mix chopped broccoli with a pinch of salt. Add sifted flour and baking powder and mix again.
In the second bowl mix yogurt with egg, milk, mustard and oil. Unite the contents of two bowls and finally add grated cheese and mix again. The batter should be quite thick.
Brush the silicone pan with some oil and fill it completely with the prepared mixture, dividing it between the 6 tree moulds. Bake in a preheated static oven at 190°C for approximately 20 minutes. Use a toothpick inserted into the center of the muffin to check if it's done.
Remove from the oven and let cool completely before removing from the pan. Once completely cold, serve either whole or cut into three parts and filled with spreadable cheese and pieces of olives, dried tomatoes or nuts.

Note from the author of this recipe

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