Broccoli Muffins

These little creations were a breakfast recipe that I served with a fried egg sandwiched in between and tasted great!

Broccoli rice is fast becoming my fave side dish, simply buy a raw head of broccoli and break up into smaller florets and place in a food processor. Then blitz until it is all rice consistency. You can either use it all at this stage or place some in freezer bags and then keep for a main course side dish.

To make the muffins I simply mixed (in the food processor) 1.5 cups of the broccoli rice with 15g of the @thatprotein hemp protein powder. You could switch this for any gluten-free flour but it’ll help give it a good consistency. Then add a pinch of salt and pepper and if you fancy for breakfast (depending on how early you’re having them!!) some chilli, cumin and fresh herbs. Finally add egg whites (about 1/2 cup) but gradually so you add enough till it binds the mix. If you have the time and patience you can squeeze liquid out the broccoli rice at the first stage – but I definitely don’t so less egg whites needed as a result.

Spoon out the broccoli mix and press into a circular mould before placing in a frying pan (with a melted coconut oil to help non-stick) on a high heat. I have used some circular rings but you could use a cookie cutter or just mould them by hand and go for a less uniform shape. Cook on the high heat for about 3 mins until it starts to brown and flip and cook the other side the same. 

Serve with a poached/fried/soft boiled yolk and some salad on the side. 
Let me know if you try!

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