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Broccoli and Cauliflower Cheese Muffins

Preparation Time
15 minutes

Cooking Time
25 minutes

Makes 6 - 8

Allergy Information
Gluten Free, Wheat Free, Sugar Free, Vegetarian


  • 80g cooked cauliflower
  • 80g cooked broccoli
  • 40g cheese, grated or crumbled – I have used cheddar and roquefort and lactose free cheddar
  • 1tsp. Dijon mustard
  • 5 eggs
  • 1tsp. Lucy Bee Coconut Oil, melted
  • Lucy Bee Himalayan Salt (not if you are using Roquefort cheese) and Lucy Bee Whole Black Peppercorns, ground, to season


  1. Preheat over to 180C, 350F, gas mark 4.
  2. Grease muffin tray with Lucy Bee Coconut Oil or use muffin cases.
  3. Place the cooked cauliflower and broccoli into the muffin case.
  4. Whisk together Dijon mustard, eggs, Lucy Bee Coconut Oil, cheese, Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground.
  5. Pour equal amounts or mixture into each muffin case.
  6. Place in the oven and bake for around 25 minutes.
  7. Leave to cool for 5 minutes before serving.

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