From our family kitchen
Broccoli and Cauliflower Cheese Muffins
Published
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: Makes 6 - 8
Allergy Information: Gluten Free, Wheat Free, Vegetarian, Dairy Free
Ingredients
- 80g cooked cauliflower
- 80g cooked broccoli
- 40g cheese, grated or crumbled – I have used cheddar and a vegetarian blue cheese or a lactose free cheddar
- 1tsp. Dijon mustard
- 5 eggs
- 1tsp. Lucy Bee Coconut Oil, melted
- salt and pepper, ground, to season
Method
- Preheat over to 180C, 350F, gas mark 4.
- Grease muffin tray with Lucy Bee Coconut Oil or use muffin cases.
- Place the cooked cauliflower and broccoli into the muffin case.
- Whisk together Dijon mustard, eggs, Lucy Bee Coconut Oil, cheese, Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground.
- Pour equal amounts or mixture into each muffin case.
- Place in the oven and bake for around 25 minutes.
- Leave to cool for 5 minutes before serving.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story