I like challenging myself to make recipes using leftovers to see how little food we can actually throw out. I made a roast chicken dinner over the weekend with broccoli sauteed in garlic butter (They were delicious). However, nobody actually likes leftover vegetables, why would they? So I made these little muffins. They turned out great and go really well with all kinds of soups. The recipe literally only dirties one bowl and one measuring cup as the ingredients are all weighed.
100 grams of leftover cooked broccoli (chopped)
225 grams of self rising flour (I used all purpose and threw in a tsp. of baking powder)
1/2 tsp of salt
1/2 tsp of pepper
75 grams of parmesan
175 ml. of milk
50 ml. of olive oil
2 tbsp. of Dijon Mustard.
In a bowl set on a scaled, add the flour, broccoli, salt, pepper and half of the parmesan. Stir until very well combined.
In a measuring cup, add the milk, oil, egg and mustard. Stir until well combined.
Stir the liquids into the dry mixture.
Fill a well greased mini-muffin pan to the 3/4 mark (This recipe makes 24 mini muffins) sprinkle leftover parmesan onto dough.
Bake in a 400-degree oven for 25 minutes.