Try making this cake with leftover broccoli stems from a stir fry! Not only does it retain the nutrients of broccoli, but it also adds plenty of protein- and calcium-rich milk and cheese, and no added sugar or sugar at all. Other seasonings.
Tender on the outside with the freshness of vegetables and dairy products, especially good for kids who don’t like green vegetables.
crumbled mozzarella (loanword)
Sliced cheddar cheese (shredded)
Broccoli stems (slices)
Fine shallots (chopped)
Eggs (medium size)
low gluten flour
Aluminum-free baking powder
How to make a creamy and nutritious broccoli milk cheese muffin cake (Goodness version) for kids.
Preheat the oven in advance to 180 degrees while the muffin moulds are greased or put paper trays in place. Place the mozzarella and cheddar crumbles in the main pan, cover with a measuring cup lid and set for 10 seconds on speed 7 to break up the crumbles.
Add broccoli stems and chopped shallots, cover with a measuring cup and set for 6 seconds, speed 6. , speed 6, break up.
Add the other ingredients, cover the measuring cup, set for 5 seconds, invert, speed 6, and mix. Blend the unmixed mixture with the aid of a spatula.
Pour the batter into the muffin tin until it is 80% full.
Bake in preheated oven on medium heat for about 20 minutes, until top is brown and a toothpick inserted into the center of the cake comes out clean. Remove as soon as the sticky substance is removed. Let it stand for about 10 minutes for best taste.
Broccoli stems can also be substituted with white cauliflower stems, or use a mixture of both.
3. Wrap the unfinished muffin in plastic wrap and keep it in the refrigerator, heat it in the microwave oven for 20 seconds before serving. .