When Nik saw me with muffin cases his face lit up. He loves blueberry. Chocolate would do …
But I had another plan. Nevertheless, Nik demolished 4 in the “blink of an eye”, so I guess they weren’t too disappointing!
| 160g tenderstem broccoli
3 small spring onions, very finely sliced 5 Large organic eggs, beaten |
½ tsp. smoked paprika
60g sheep’s feta Generous grind of pink-peppercorns |
Preheat oven to 200oC and steam the broccoli for 1-2 minutes.
Line a muffin tray with 8 paper muffin cases and brush each one with a little olive oil to ensure the muffins don’t stick.
Sieve the paprika over the eggs, add the ground pepper and beat well.
Cut the broccoli into short pieces and divide equally between the muffin cases, followed by the onion and 2/3 of the feta. Next pour the egg mixture into each case and then finish with the remaining feta.
Bake for 15-18 minutes or until the muffins are golden. Leave to cool in their cases for 5 minutes and then remove and serve.
