1 ½

cups

self-raising flour

1

cup

tasty cheese; grated

½

tsp

oregano

½

tsp

garlic salt

2

spring onions; chopped

1

pinch

sugar

1

medium

egg

1

cup

milk

¼

cup

blue cheese

100

g

broccoli

1

Measure the flour into a large bowl, add the cheese. Crumble the oregano and add with the garlic salt, spring onions and sugar. Mix well to combine. In another bowl, or using a food processor, beat together the egg, milk and blue cheese until smooth.

2

Prepare the broccoli by cutting it into tiny florets and peeling stems. Blanch in boiling water and then refresh with cold running water and drain well.

3

Add the broccoli to the egg, milk mixture and taking care not to over mix, add to dry ingredients.

4

Grease muffin pans and place spoonfuls of mixture into muffin pans.

5

Bake at 210°C for 12 - 15 minutes, until muffins spring back when pressed in the middle.