Broccoli and cheese muffins..

Violife cheese, with its distinctive taste running through with the mixture of broccoli, is perfect for these muffins. The creamy texture blends smoothly with the broccoli to add the most divine savoury flavour to these muffins. Serve fresh.


1.Preheat the oven to 180°c/350°F/ Gas 4. Line the cups of a muffin tin (pan) with paper cases.

150g/5oz broccoli
30ml/2 tbsp olive oil, for frying
250g/9oz/2 ¼ cups (self-raising) flour
12.5ml 2 ½ tsp baking powder
30ml/2 tbsp vegan sour cream
75g/3 oz/6 tbsp vegan butter, melted
45ml4 tsp vegan milk
2 vegan eggs
20ml/4 tsp sweet chilli
Dipping sauce
150g/5oz violife vegan grated cheese


2.Cut the broccoli florets into tiny pieces. Discard the stems. a frying pan, heat the oil and butter over medium heat, add the broccoli and fry gently for 90 seconds, stirring. Scrape from the pan into a bowl and leave to cool.

4.Sift the flour and baking powder into a large bowl and set aside.

5.In a jug (pitcher), beat together the sour cream, melted butter, butter and eggs, pour into into the dry ingredients and partly combine.

6.Stir in the broccoli, chilli sauce and cheese, until just combined.

7.Spoon the batter into the paper cases. Bake for 25 minutes until golden and puffed up. Leave to stand in the tin for a few minutes, then transfer to a wire rack to cool.