Broccoli muffins are a great invention that can help you make children eat vegetables. Muffin, Magdalena, Cupcake, Ponquecito, the truth is that the basic recipe has a thousand names and although generally all these remind us of sweet products, in this easy recipe we teach you to prepare a salt version that is to suck your fingers. That mixture is always wonderful but if the presentation is also that of a little pool it already turns into an irresistible dish. We are then with the step by step of our broccoli salty muffins.
| 🚻 14 Diners | 🕘 1h 30m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make broccoli salty muffins: |
| 1 whole broccoli 2 eggs 450 grams of mashed potatoes 50 grams of butter 150 grams of wheat flour 1 on chemical yeast type Royal 5 grams of salt ½ teaspoon of curry ½ teaspoon of sweet paprika ½ teaspoon of onion powder ½ teaspoon of garlic powder 100 grams of mixture of cheese to melt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for children, |
Ingredients to make broccoli salty muffins:
1. We started by enlisting all the ingredients at the kitchen table. Separate the color yolk, slightly melts the butter, sift all dry ingredients together, the broccoli in bouquets and the mashed potatoes must be at room temperature, be creamy, light and better homemade. Here you have several recipes that can Help you with this last point:- Puree of Pope Popes
– Mostage potatoes
– Basic potato puree
2. To cook the broccoli, heat a pot with plenty of water and expect it to boil. At that time, add broccoli and scald tree for a minute or so. Immediately after for a strainer and put the branches on the cold water jet to cut the cooking. Reserve on absorbent paper to eliminate excess water. It is very important that the broccoli is left to the dente and that you do not pass with the cooking time, with a minute or a and a half will be more than enough, otherwise not only will it grab An ugly color but will lose many of its properties.
3. On the other hand, we beat the egg whites and egg yolks separately. Both preparations must duplicate their volume, so beat by incorporating air to rise.
4. Next we begin by mixing the yolks with the potato puree and the butter, which you remember must be melted. Once these ingredients are integrated, we are gradually adding the dry ingredients that we have previously sifted. If you have doubts about the amount of chemical yeast, you can check our article on how many grams does a Royal yeast envelope have?
5. To end the mass of our salty muffins, incorporates the whites mounted to the previous mixture and removes gently, with enveloping movements to prevent them from getting off or losing too much air. Which will give our broccoli muffins a Soft and spongy touch.
6. The Brocoli muffins can be made direct on the special tray for muffins, normal or silicone, or using paper baskets, if you decide to make them directly on the tray, remember to grease each hole previously. Then, fill in a pastry sleeve with the mixture with the mixture Place a first layer in the base. Then, place a broccoli bouquet in the center and finish filling with the mixture to cover it.
7. Spread on top of each Muffin a little of the cheese and kitchen mixture in the pre-sealing oven at 180ºC.
8. Broccoli salty muffins are perfect for eating at breakfast and without a doubt, it is an unsurpassed option to make children eat broccoli. With these amounts you will get about 14 pancakes, they can last a couple of days in the fridge in the fridge , if you freeze them, endure up to 3 tables. And if you like salty versions more than sweets, I also recommend trying the ham and cheese muffins, they are very good!
