Corn Muffins with Broccoli

Ingredients

12 broccoli

100 g butter

150 g ricotta cheese

3 eggs

100 ml milk

200 g corn flour

150 g flour

1 tsp baking powder

1 tsp honey

1 tsp salt

1 pinch ground white pepper

Blanch the broccoli in boiling salted water for 3 minutes. Cool. Whisk the butter, honey, cheese, eggs, and milk until smooth.

Add the corn flour, white flour, baking powder, salt, and pepper. You will get a fairly thick batter. Place 1 teaspoon of batter into each muffin tin, add a broccoli floret, and then add more batter to completely cover the broccoli.

Bake at 180°C for 25-30 minutes, until golden brown. Test with a skewer. Let cool completely.

Enjoy!