Broccolini® Ham Cheese Muffin Trees

25 September 2019

There’s no better way to sneak some veggies onto your child’s plate than to make them fun! Milder in taste than regular broccoli, Broccolini is a great choice for fussy eaters.

Serves: 4 (makes 12)
Prep time: 15 mins
Cook time: 25 mins


  • 2 bunches Broccolini®
  • 2 cups self-raising flour, sifted
  • 2 tbsp coconut or raw sugar
  • ½ cup grated zucchini
  • ½ cup grated carrot
  • 2 green shallots, finely chopped
  • 100g ham, chopped
  • 1 cup grated tasty cheese
  • 2 eggs
  • ½ cup extra light olive oil
  • 1 cup milk
  • Extra finely grated cheese, 
to serve (optional)


  1. Preheat oven to 180°C fan-forced. Grease a 
12-hole muffin pan.
  2. Drop 12 Broccolini® into a saucepan of boiling salted water. Cook for 2 minutes, until bright green and just tender. Drain well and pat dry with paper towel. Cut them in half crossways, set the flower ends aside. Finely chop 4-6 stems, you need 1/4 cup, set the rest aside (see tip).
  3. Combine the flour, sugar, carrot, zucchini, shallots, ham, cheese and chopped Broccolini® stems in a large bowl. Whisk eggs, oil and milk together, season with salt and pepper. 
Add to ham mixture, stir gently to combine. Divide evenly among muffin holes. 
Bake for 20-22 minutes or until light golden and cooked through. Stand in pan for 5 minutes, then transfer to a wire rack.

  4. Carefully make a hole in the centre of each muffin using end of wooden spoon. Insert the Broccolini®.
  5. Sprinkle with extra cheese and serve.


TIP: The trimmed stems are great roughly chopped and added to stir fries, soups or casseroles. Keep them in a snap lock bag in the crisper section of the fridge for up to 5 days or freezer for up to 3 months.

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