Savoury Broccoli Cakes

• broccoli florets↗12

  trimmed to fit in muffin cup with room to spare

• butter↗9 2⁄3 ounces

  soft

• sugar↗1 7⁄8 ounces
• flour↗10 5⁄8 ounces
• baking powder↗1 teaspoon
• turmeric↗1 teaspoon
• cayenne pepper↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• cheddar cheese↗2 1⁄8 ounces

  grated (stronger the better)

Step-by-step instructions

1. 1

   Preheat over to 350.

2. 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. 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. 4

   Mix together the flour, baking powder, turmeric, cayenne and salt.

5. 5

   Beat the dry into the wet, well.

6. 6

   Fold in the grated cheese with a spatula.

7. 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. 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. 9

   Allow the cakes to cool completely on a wire rack before serving. However, do eat the same day.

10. 10

    Cut in quarters for lovely appetizers.