Mini Broccoli Muffins

I’m not sure when (well, within the last year) or why the change happened in me but I woke up one day and my body decided that it was gonna crave salty things instead of sweet things. Y’all, I used to wanna get chocolate wasted lol all the time. But now…give me a crunchy, tasty fry, tator tot, or chip and I think about them and crave them for daaayyyyysssss after. No lie. Isn’t that crazy?

These mini broccoli muffins, satisfy my salty crunchy craving! Well, these and pork rinds lol man those are good. I just feel wrong eating em though!  At least these muffins have broccoli in em!

I serve these as a side dish and they’re a hit everywhere I take em. I adapted the original recipe from gimmedelicious.com. Last week I had them with Turkey Sausage Meatballs. YUM-O!

IMG_7588


~2 c blanched broccoli chopped into little pieces ***I’ll post how to blanch broccoli below***
~1 large egg
~1/4 c diced onion
~2/3 c almond meal
~1/3 c of Parmesan cheese (or just make it almond meal)
~2 tbsp dried parsley
~1/2 tsp salt
~1/2 tsp pepper

Oven to 400 degrees. Spray a mini muffin pan with oil. Put 1 scoop/heaping tbsp into each one. Bake for 20 min.

***How to blanch broccoli***
You need: 1 broccoli bunch (I used 3 heads and ate the leftovers I didn’t use for the recipe), a large stock pot, a large bowl, ice, water, colander.
Fill the stock pot halfway with water and turn the burner onto high. While the water is coming to a boil, cut the broccoli florets. When the water comes to a rolling boil, add in a generous amount of salt & the broccoli. Bring it back to a boil.

Place the large bowl next to the stove and make sure it’s filled with ice water. Cook the broccoli florets until they’re REALLY bright green… Usually about a minute. THEN, remove them from the pot & shock them in the ice water. I push them down into the water since they wanna float to the top. Then, pour em in a colander to drain the water.

For you beginners…You can blanch more than just broccoli. It works well for a lot of veggies. I’ve done it with asparagus and liked it a lot!

Advertisements