Broccoli Muffin

Preheat the oven to 160 °C fan and line a muffin tin with paper cases (or lightly grease the wells).

Coarsely grate the Gouda and finely chop the broccoli.

In a large bowl, mix the broccoli, part of the Gouda, plain flour (Type 405) and wholemeal flour (Type 1050), baking powder, baking soda, nutmeg, and salt thoroughly.

In a second bowl, whisk the egg, remoulade, milk, lemon juice and honey until the mixture is frothy.

Add the wet ingredients to the flour mixture and fold everything together briefly, just until a batter forms.

Spoon the batter into the cases, sprinkle the tops with the remaining Gouda, and place the tray in the oven.

Bake the broccoli muffins for 20–25 minutes until golden brown and the tops feel set.

Let the muffins rest for 5 minutes, then remove them from the cases and serve while still warm.