Broccoli & Cheese muffins Can be frozen Makes 12 regular or 24 mini muffins Ingredients 200 g broccoli (1 medium head), broken

up into florets 1 ½ cups plain yoghurt ¼ cup olive or vegetable oil 1 large egg 200g cheese, grated 2 cups self raising flour ½ teaspoon salt ¼ cup milk (if required) Method Preheat over to 200 degrees C, or 190 for fan forced. Put rack just below middle of the oven Cook broccoli (steam or microwave) until tender. Chop or pulse in food processor until small chunks (try not to puree it too much) Mix yoghurt, oil and egg well together. Add broccoli and cheese. Put flour and salt in a big bowl and mix together with a fork. Pour in the liquid mixture and fold together. If you think the mixture looks too dry, add the extra milk and fold just enough to combine (the key is to not over-mix it – it should look lumpy and not too wet). Spray muffin tins with non-stick spray. Using two spoons divide mixture evenly between the pans Bake for 12-15 minutes or until golden brown and the centre spring back when pressed. Let muffins cool in the pan for 2-3 minutes before tipping out. Freeze – each needs 20 seconds in microwave to thaw out for eating. VERY popular!