Cheese cupcakes with broccoli

Simple muffins with broccoli and cheese will be a great snack at work. Also, these unsweetened muffins can be eaten at home instead of bread. And even for tea, they will come in handy! And it’s not difficult to cook these cupcakes, even a novice cook will cope with the task.

Ingredients

• Broccoli - 130 g
• Dutch cheese - 30 g
• Butter - 95 g
• Wheat flour of the highest grade - 85 g
• Eggs - 2 pcs.
• Semolina - 15 g
• Baking powder - 2 g
• Sugar - 0.5 tbsp. spoons
• Salt - 0.75 tsp
• Saffron - 1 pinch
• Odorless sunflower oil (for lubrication of the form) - 2 tbsp. spoons

Directions

1. We prepare everything we need to make muffins with broccoli and cheese.
2. Break the broccoli into florets.
3. Bring water to a boil, salt. We send cabbage to boiling salted water. Once again, bring the water to a boil and cook the broccoli for a couple of minutes over medium heat.
4. Then rinse the cabbage with cold water.
5. Dry the broccoli with a napkin or put it in a colander and let the liquid drain.
6. Cooking dough for cupcakes. Combine dry ingredients: wheat flour, semolina, baking powder, salt, sugar and saffron.
7. We rub the cheese on a fine grater.
8. Add cheese to dry ingredients.
9. Rub the soft butter with a mixer. Add the eggs one at a time to the butter, continuing to beat.
10. Then pour in the milk.
11. We beat.
12. Combine dry ingredients and cheese with egg-butter mass.
13. With a mixer, bring the dough to a homogeneous state.
14. Grease cake molds with sunflower oil. In each form lay out 1 tbsp. a spoonful of dough. In the middle we put on the inflorescence of cabbage. Top with dough.
15. We bake muffins with broccoli and cheese in an oven preheated to 175 degrees for about half an hour, until the muffins are browned.
16. Warm broccoli and cheese muffins are especially good.
17. Bon appetit!