Next, I add the eggs to the mashed broccoli and mix everything together until well combined. The eggs help bind everything and give the muffins structure once baked.
Then I stir in the grated cheddar cheese. As I mix, the batter becomes thick and slightly chunky. The cheese not only adds flavor but also helps create that golden, slightly crispy top when baked.
Finally, I spoon the mixture evenly into the muffin tin and gently press it down. I bake them for about 20–25 minutes until the tops are golden and set. Once done, I let them cool slightly before removing them.
Pro Tips for Best Results
One thing I’ve learned after making these several times is to drain the broccoli well. Too much moisture can make the muffins soft instead of firm.
Another tip is to chop or mash the broccoli finely. Smaller pieces help everything hold together better. I also like using sharp cheddar cheese because it gives a stronger, more savory flavor.
Common Mistakes to Avoid
The first mistake I made was not draining the broccoli properly. The mixture turned out too wet and didn’t hold its shape well. Another mistake is using too little cheese. The cheese helps bind the muffins, so it’s important for texture. (See the next page below to continue…)