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
- 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.
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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!)