Preheat oven to 220°C/200°C Fan/425°F. Grease the cups of a muffin tray with 2 tablespoons vegetable oil, or insert paper liners and set aside.
In a small bowl blend 1 medium egg, 240 mls milk and 60 g butter till fully combined and set aside.
In a medium bowl sift in 240 g flour and 3 teaspoons baking powder, add ½ teaspoon salt then mix in the broccoli, 200 g cheddar cheese and ¼ teaspoon black pepper.
Pour the egg mixture into the four and lightly mix everything together till the mixture is moistened but do not beat.
Fill the muffin liners ¾ full with batter and bake for 5 minutes, then turn down the heat to 190°C/170°C Fan/375°F and bake for a further 13-15 minutes, till golden. Allow to cool for 5 minutes before removing. Best served warm
Remove the egg and milk from the fridge around a half hour in advance so they are at room temperature for best results. Ingredients at room temperature will combine easier than when chilled.Mix the batter till it is just moistened. Do not beat or over mix the batter as this will make the muffins dense - the batter does not need to be perfectly combined.Fill the muffin liners with batter till they are three quarters full as the muffins will rise while baking.Store leftover muffins in a closed box and keep the fridge for up to 3 days, or freeze for up to a month. Bring to room temperature or warm before serving.