Broccoli Cheddar Savory Muffins

Preparation

1. Preheat your oven to 190°C (170°C fan) and grease a 12-cup muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and black pepper until evenly blended.
3. Add the finely chopped raw broccoli and about three-quarters of the grated cheddar cheese to the dry ingredients. Toss gently with a spoon so the cheese and broccoli are coated in flour, which keeps them evenly suspended in the batter.

Make the Batter

1. In a separate bowl or measuring jug, whisk together the eggs, milk, melted butter, and Dijon mustard until smooth.
2. Pour the wet ingredients into the dry mixture. Fold gently with a spatula just until the flour is moistened. Be careful not to overmix; a few small lumps are completely fine and keep the muffins tender.

Bake and Serve

1. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
2. Sprinkle the remaining grated cheddar evenly over the tops of the muffins for a crispy cheese crust.
3. Bake for 20 to 22 minutes, or until the muffin tops are golden, the cheese is melted and bubbly, and a toothpick inserted into the center of a muffin comes out clean.
4. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Enjoy warm with extra butter.