BROCCOLI AND PARMESAN MUFFINS

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BROCCOLI AND PARMESAN MUFFINS

Fancy some finger food? These gluten-free broccoli and parmesan muffins make a healthy vegetarian appetizer or side dish. 

Gluten-free broccoli and parmesan muffins by Dad's Cuisine
Gluten-free broccoli and parmesan muffins

Neither Dad nor I follow a gluten-free diet (I enjoy bread, pasta and cakes far too much), but I know quite a few people who do, and I like being able to offer dishes that friends can enjoy whatever their dietary requirements. 

 I use the word 'muffin' loosely. It's a bit of a misnomer because these don't contain any flour, and I think everyone can agree that muffins - both the English and American kind - generally have flour in them. But whether we're calling them muffins, broccoli balls or vegetarian meatballs, the absence of flour also means they're really quick and easy to prepare. You can serve them as appetizers or as a side dish to a main meal, and they make a great addition to any picnic basket.

 Soft on the inside and crunchy on the outside, broccoli and parmesan muffins are packed with vitamins, protein and fibre, so you can treat yourself to more than one of these and not feel an ounce of guilt! 

 Note: You can also substitute the parmesan shavings in this recipe with Feta cheese for a slightly stronger taste. 

Broccoli and parmesan muffins

Ingredients

1 head of broccoli, cut into florets and steamed
1 egg, beaten
60g pine nuts
60g parmesan shavings
60g grated parmesan
2 cloves garlic, minced
3 portobello mushrooms, sliced
Salt & pepper to taste

1) Grease a muffin tray and heat the oven to 200°C.
2) Blend the ingredients with a stand mixer or in a blender, except for the grated parmesan. Make sure the mixture isn't too smooth to ensure the muffins retain the texture provided by the pine nuts and parmesan shavings.
3) Stir in the grated parmesan.
4) Scoop the mixture into the muffin tin and bake for approximately 20 minutes.

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