Aperitif / Brunch

Recipe

1. Preheat the oven to 200°C.
2. Rinse the broccoli and cut up into little florets. Cook the broccoli in a saucepan of salted boiling water for around 3 minutes until “al dente”. Rinse under cold water and drain. Wash and halve the cherry tomatoes.
3. Mix the flour with the baking powder and 2 teaspoons salt. Whisk the eggs with the thick crème fraîche until frothy. Add the oil to the flour mixture and stir briefly. Add the broccoli and tomatoes.
4. Line the ramekins with parchment paper and fill them with the mixture. Bake for about 35 minutes (test with the tip of a knife). When they come out of the oven, let the muffins rest in the ramekins for 10 minutes, then take them out of the ramekins and leave to cool before serving.