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.
Here's how to make these savoury breakfast muffins.
Ingredients
- 125 g (4.4 oz) plain flour
- 250 g (8.81 oz) wholewheat plain flour
- 1 tbsp baking powder
- Pinch of baking soda
- salt and pepper
- 80 ml (2.7 fl oz) olive oil, plus a little to grease
- 2 medium free range eggs
- 250 ml (8.45 fl oz) buttermilk
- 50 ml (1.69 fl oz) whole milk, if needed
- 150 g (5.29 oz) cheddar, grated
- 1 red onion, diced
- 1 red pepper, deseeded and diced
- 1 yellow pepper, deseeded and diced
Instructions
- 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. If too thick to work with, add a splash of milk.
- 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/400F) 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.
Enjoy!
What did you think of these savoury breakfast muffins?
Here's that savoury breakfast muffins recipe again in a printable format:
Quick, simple savoury breakfast muffins
Ingredients
- 125 g (4.41 oz) plain flour
- 250 g (8.82 oz) wholewheat plain flour
- 1 tbsp baking powder
- Pinch of baking soda
- salt and pepper
- 80 ml (2.71 floz) olive oil plus a little to grease
- 2 medium free range eggs
- 250 ml (8.45 floz) buttermilk
- 50 ml (1.69 floz) whole milk if needed
- 150 g (5.29 oz) cheddar grated, vegetarian if required
- 1 red onion diced
- 1 red pepper deseeded and diced
- 1 yellow pepper deseeded and diced
Instructions
- 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. If too thick to work with, add a splash of milk.
- 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/400F) 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.
PIN ME
More quick and easy breakfast ideas
Get Your Kids to Eat Anything
My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!
It's so much more than a cookbook, it's a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.
Since its release in March 2019, Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.
Pinkoddy says
These are very similar to ham and cheese ones I made (but obvs without the ham or cheese) as a lunch box filler - thank you for a variation of it. These will be good for breakfasts and lunch box fillers.
Becky says
Oh my Emily these look fab (and simple!)