Broccoli, Goat's Cheese and Pumpkin Seed Muffins

Allergy Information: Gluten Free, Wheat Free, Vegetarian

Ingredients

• 200g small broccoli florets
• 5 eggs, lightly beaten
• 100g hard goat’s cheese, coarsely grated
• 45g Lucy Bee Coconut Oil, melted, plus extra for greasing the muffin tray
• 75g coconut flour
• 1 tsp. gluten free baking powder
• 1/2 tsp. bicarbonate of soda
• 80ml milk of your choice
• salt and pepper
• 20g pumpkin seeds

Method

1. Preheat the oven to 180C, 350F, gas mark 4. Grease a 12-hole muffin tin with Lucy Bee Coconut Oil.
2. Steam the broccoli for 7-10 minutes, until tender, then rinse under cold water to cool quickly. Drain off any excess water and chop into small pieces.
3. Place the broccoli in a medium bowl along with the eggs, 75g of the goat’s cheese and Lucy Bee Coconut Oil and mix together to combine.
4. Sift Coconut Flour, baking powder and bicarbonate of soda into the broccoli mixture and stir together.
5. Add milk and seasoning and mix together.
6. Divide the mixture between the 12 cases. Sprinkle the pumpkin seeds and remaining goat’s cheese over the top. Bake for 18-20 minutes, until risen and golden and cooked through.
7. Enjoy warm, or leave to cool on a wire rack.

Enjoy!