Quick, simple savoury breakfast muffins
These tasty muffins are made with wholewheat flour, onions and peppers for the perfect vegetarian breakfast snack on the go.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 18 -20
- 125 g plain flour
- 250 g wholewheat plain flour
- 1 tbsp baking powder
- Pinch of baking soda
- salt and pepper
- 80 ml olive oil plus a little to grease
- 2 medium free range eggs
- 250 ml buttermilk
- 50 ml whole milk if needed
- 150 g 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. 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.