
These savory broccoli and gorgonzola muffins are the perfect bite-sized appetizer for any occasion. Packed with tender broccoli florets, sweet corn and peas, flavorful ham, and the bold, creamy punch of spicy gorgonzola cheese, they offer a delicious balance of textures and flavors.
Easy to prepare and bake, these muffins are ideal for parties, family gatherings, or simply a tasty snack to enjoy anytime. The combination of fresh vegetables, rich cheese, and a light, fluffy batter makes them a crowd-pleaser that’s both satisfying and nutritious. Serve warm straight from the oven or at room temperature for a delightful treat everyone will love.
Ingredients: (for 24 savory muffins):
- 1 small can of corn,
- 1 small can of peas,
- 1 small broccoli head,
- 6 eggs,
- Salt and pepper to taste,
- 400 g (about 1 ¾ cups) sour cream,
- A handful of whole wheat flour (or all-purpose flour),
- 1 packet of baking powder,
- 5–6 large slices of ham, chopped,
- 200 g (about 7 oz) spicy Gorgonzola cheese
Preparation:
Drain the canned corn and peas, then place them in a large mixing bowl. Add the eggs and mix well. Season with salt and pepper to taste, then stir in the sour cream, baking powder, and flour until everything is well combined.
Bring a small broccoli head (washed beforehand) to a boil for 5–8 minutes. Once cooked, rinse it under cold water, break it into small florets, and cut each floret in half.
Place one piece of broccoli at the bottom of each muffin cup. Spoon about 2 tablespoons of the egg, corn, and pea mixture over the broccoli. Top each muffin with pieces of ham and a generous chunk of spicy Gorgonzola cheese.

Bake in a preheated oven at 190°C (375°F) for about 15 minutes, or until the tops are golden brown.


If you try the recipe, let me know how you liked it! 😊
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