Fancy a simple, delicious and veg packed breakfast on the go? These delicious savoury breakfast muffins should keep the whole family happy.
For these muffins, I slightly adapted this recipe after a few experiments to give modest little breakfast snacks with plenty of flavour and no faff required.
The acidic buttermilk reacts with the baking soda to give a nice light texture, plus lends a slight tang to the finished muffin. Delicious. If you haven’t got buttermilk, you can use milk curdled with a squeezed of lemon.
- 125g plain flour
- 250g wholewheat plain flour
- 1 tbsp baking powder
- Pinch of baking soda
- salt and pepper
- 80ml olive oil (plus a little to grease)
- 2 medium free range eggs
- 250ml buttermilk
- 150g cheddar, grated
- 1 red onion, diced
- 1 red pepper, deseeded and diced
- 1 yellow pepper, deseeded and diced
- In a large bowl, mix the wholewheat plain flour, plain flour, baking powder, baking soda, and a pinch of salt and pepper, then make a well.
- In another bowl, whisk the beaten eggs, buttermilk and olive oil, then pour into the well. Mix gradually to incorporate to a thick batter.
- Fold in the red onion, two thirds of the cheddar, and the red peppers. Try not to over work the dough.
- Divide the dough into lightly greased silicone muffin trays, placing a level ice cream scoop's worth of dough in each until you have 18-20 in all.
- Bake at 200C (180C fan) for 20 minutes, adding a pinch of cheese to the top of each one half way through baking.
- Cool on a wire rack - they are delicious warm or cold.