Anyone who knows me well, knows I LOVE cheese. I always choose the cheese board after dinner. I am often to be found nibbling on slithers of cheese straight from the fridge. I am a cheese fiend. Cheese would be my last supper. And Comté is up there for me; in my top cheeses. It’s creamy, nutty and moreish. And has a fabulous name. I can channel my inner French woman. (And for anyone wondering how you pronounce it, it’s ‘com-tay’ – I am always the girl who asks for the correct pronunciation so tend to pass the news on).
I was lucky enough to be asked to write a recipe for Comté cheese and then make the recipe in a video. Dream job! These Comté and broccoli muffins are incredibly versatile – great as a snack, in lunchboxes, for breakfast or even as a starter. They’re lovely warm from the oven, delicious at room temperature and as with pretty much all of my recipes, they freeze well too. Enjoy!
Lots of great recipes like this in my books, Recipes from a Normal Mum and The Power of Frozen.
One year ago: St Clement’s Shortbread Stars, Homemade Burgers, Brined Spiced Turkey, Easy Tortilla Pizza, Apple and Chilli Jam plus Homemade Chicken Nuggets.
Two years ago: PBJ brownies, Sweet potato, carrot and coriander soup, Pressure cooker beef rogan josh and Coconut and cinnamon tea loaf.
Three years ago: Black forest brownies, Double orange choc chip bundt cake, Sunshine cake and Bonfire cupcakes.
Four years ago: Hazelnut cupcakes with Nutella buttercream, Red root reblochon bake and a Simple banana cake.
Five years ago: Cherry tomato frittata, Lemon brioche and Death by chocolate cake.
Six years ago: Tiramisu profiteroles, Drunken cherry brandy mincemeat and Macarons.
Seven years ago: Easy cheesy pasta, Almond coated chicken and Mince pies for mince pie haters.
Makes 12
Ingredients:
-
200g plain flour
-
3 tsp baking powder
-
½ tsp salt
-
30g cold butter
-
120g Comté cheese, grated
-
330g cooked broccoli (boiled, steamed, microwaved, roasted)
-
130mls milk
-
1 large egg
Preheat the oven to 180C/fan 160C/gas mark 4 and line a 12 hole cupcake tin with large cupcake cases or muffin cases. Once the oven has preheated place the flour, baking powder, salt and butter into a food processor with the blade attachment fitted and blitz until combined. Tip into a large bowl. Grate the cheese over the top and stir with a fork.
Place the broccoli, milk and egg into the food processor and blitz with the same blade attachment fitted until you have a relatively smooth paste. Tip over the top of the flour, stir with a fork until just combined and spoon evenly into the cases. Bake for 20 – 25 minutes until brown and a toothpick comes out of the central muffins clean. Cool on a wire rack and enjoy warm or cold. These muffins freeze well for up to 3 months.
Comté & Broccoli Muffins
Makes 12
Ingredients:
-
200g plain flour
-
3 tsp baking powder
-
½ tsp salt
-
30g cold butter
-
120g Comté cheese, grated
-
330g cooked broccoli (boiled, steamed, microwaved, roasted)
-
130mls milk
-
1 large egg
Preheat the oven to 180C/fan 160C/gas mark 4 and line a 12 hole cupcake tin with large cupcake cases or muffin cases. Once the oven has preheated place the flour, baking powder, salt and butter into a food processor with the blade attachment fitted and blitz until combined. Tip into a large bowl. Grate the cheese over the top and stir with a fork.
Place the broccoli, milk and egg into the food processor and blitz with the same blade attachment fitted until you have a relatively smooth paste. Tip over the top of the flour, stir with a fork until just combined and spoon evenly into the cases. Bake for 20 – 25 minutes until brown and a toothpick comes out of the central muffins clean. Cool on a wire rack and enjoy warm or cold. These muffins freeze well for up to 3 months.
This post was supported by Comté.
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