Savor The Earth

eat tastier, eat greener, eat cheaper

Broccoli Brings It! January 8, 2010

Filed under: breakfast,dessert,easy,leftovers,muffins,thrift,vegetables — Austin Frugal Foodie @ 1:33 pm

muffins askew

The kindergartner’s show-n-tell/snack day at school done snuck up on us.  On game day to boot!  Local broccoli stems saved me again, investing mini-muffins with the good nutrition necessary for all that learnin’ the kids are up to.  Although I had none left over to enrich the (orange!) carrot cake (see Broccoli Bonus) I made for Longhorn viewing, a cake full of local carrots tastes just as sweet.

These muffins might not fool the herbiphobic adult or teenager, but kids won’t notice the jolly green goodness in these tasty treats.  The students wolfed ’em down!

(SWEET) BROCCOLI BITES makes about 3 dozen mini muffins

  • 227 grams (2 cups packed) finely shredded well-peeled local broccoli stems.  You can substitute half or more shredded local carrots for especially finicky palates.
  • zest of one local an/or organic lemon.  Ask your neighbors!
  • 2 local eggs
  • ¼ teaspoon salt.  I like Real Salt.
  • 163 grams (¾ cup, firmly packed) organic light brown sugar.  Central Market’s organic brand sells for $2.99 for a 1½ pound bag.
  • 1 teaspoon vanilla extract
  • 170 grams (about a scant 1½ cups) organic all purpose flour or King Arthur cake flour blend (unbleached!)
  • 1 teaspoon baking soda, sieved
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2/3 cup chopped toasted Texas pecans, optional.  I omit these for the classroom.
  • 107 grams (½ cup) organic coconut oil or other oil suitable for baking sweets.  Whole Foods 365 brand virgin coconut oil is a good value.  Coconut oil will solidify when it’s chilly, so warm it up if necessary.

Get your oven going to 350º and grease up 3 one dozen cavity mini muffin tins, or whatever configuration you have.  I find Spectrum baking spray to be the easiest greasing  option, but I’ll leave that choice up to you.

Whisk together the shredded broccoli and the next five ingredients.  In a separate bowl, whisk together the flour and the next four ingredients.  Whisk the oil into the broccoli mixture, blending it in very well, then top with the flour and the pecans, if using.  Stir it all up quickly to blend completely.https://savortheearth.wordpress.com/wp-admin/post.php?action=edit&post=3782&message=1

Fill the prepared tins (I like to use a spring-loaded scoop) and bake for 12 to 15 minutes, until the muffins test done.  Let cool in the pans on a rack for a couple minutes before gently releasing the muffins from their wells (I use a bamboo skewer, the same one I test them with) and letting the muffins cool obliquely in their cups.

Frost with organic cream cheese frosting if desired.  Whip together ½ stick organic butter, ½ block organic cream cheese (CM organics brand is the best buy at only $1.99 per ½ pound), 100 grams (1 cup) organic powdered sugar (CM organics again), 1 teaspoon local honey (I like Good Flow—we have many honeys to choose from around here) and ½ teaspoon vanilla extract.

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One Response to “Broccoli Brings It!”

  1. […] Broccoli Bonus for cake recipe.  Triple the frosting recipe at Broccoli Brings It for the easy and luscious cream cheese icing.   Leave a […]


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