Savoury Broccoli Cakes

Broccoli hidden in a cheesy muffin

• Ready In: 50 mins
• Yields: 12 Cakes

Ingredients

• 12  broccoli florets (trimmed to fit in muffin cup with room to spare)
• 9 2⁄3 ounces butter, soft
• 1 7⁄8 ounces sugar
• 10 5⁄8 ounces flour
• 1  teaspoon baking powder
• 1  teaspoon turmeric
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• 2 1⁄8 ounces cheddar cheese, grated (stronger the better)

Directions

1. Preheat over to 350.
2. Bring a pot of water to a boil and blanch broccoli for 3 minutes. Rinse well in cold water to stop the cooking and dry well.
3. Beat the butter until soft and creamy. Add the sugar an keep beating until fluffy. Add the eggs one at a time beating well after each one.
4. Mix together the flour, baking powder, turmeric, cayenne and salt.
5. Beat the dry into the wet, well.
6. Fold in the grated cheese with a spatula.
7. Place a heaping tablespoonful of batter in the bottom of each muffin hole and shake to evenly spread the batter. Stand a floret in each muffin hole and top with the remaining batter. Don't worry, it will fill the holes.
8. Bake the cakes for about 30 minutes, until golden brown and hard to the touch. The butter may bubble up -- don't worry -- it's ok.
9. Allow the cakes to cool completely on a wire rack before serving. However, do eat the same day.
10. Cut in quarters for lovely appetizers.