broccoli cheese muffins

broccoli cheese muffins

Hello, muffin – what’s that you’re hiding?

Under your cheesy crispy exterior, inside your fluffy buttery crumb, I spy a hidden broccoli tree!

When I made pepperoni chili, I wanted to pair it with a muffin. I knew from the tastes as it simmered all day that this chili was going to be epic – I needed an equally knock your socks off muffin to accompany it.

broccoli cheese muffins

The recipe I found is epic, this I guarantee.

The flavor is buttery and cheesy and if comfort was a flavor, I’d say that too.

These are crispy yet soft, light yet substantial. The extra fun is a full tree of broccoli inside each muffin – always a popular trick.

broccoli cheddar muffins

The original recipe is the genius of Kate from Food Babbles.

The changes I made:

full trees of broccoli inserted into muffin rather than chopped broccoli mixed in

apple cider vinegar + coconut milk in place of buttermilk

gluten free all purpose flour, plus 1/2 teaspoon xanthan gum

vegan cheddar cheese, flax egg

See full recipe here.

broccoli cheese muffins

and then make these muffins as soon as it is possible.


warm soup for cool weather

Being a broccoli lover, I had to do this! Jason told me he would try them, as a non fan of broccoli…

I cannot remember how I found these, but they are a brilliant idea from Ele at The Kitchenist.

These were fun to look at, and turned out great – very flavorful!

I used my new spoons I bought on vacation… from my favorite, Anthropologie

Ceramic measure spoons… how cute are these?

broccoli corn muffins

1 cup cornmeal (Bob’s Red Mill)
1 cup ap flour (Bob’s Red Mill Gluten Free)
2 teaspoons baking powder
1 egg (Ener-G egg replacer)
2 tablespoons maple syrup
1 cup almond milk
2 tablespoons olive oil

Combine cornmeal, flour, baking powder. Add egg, maple syrup, milk, oil. Stir until just combined. Pour small amount into each muffin cup, place piece of broccoli in each, cover with more batter. Bake at 375 for 10-20 minutes (10 for mini muffins, longer for larger muffins or baking pan).

Lately I have been craving my vegan african peanut soup, and today was nice and crispy cool (a huge change from our vacation weather of 105!)

To accompany these muffins, I made the soup:

These tasty muffins? Went great with my african peanut soup – find recipe here.

We love this soup… Jason asked tonight “what will you blog about this winter, when we are having this all the time?? 😀

Hmm…  Good Question…

What are your “Go To” winter foods?

Do you like broccoli? 😀