Bakes & Cakes, Cheese & Eggs, Recipes
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Savoury Breakfast Muffins to wake you up!

It’s nice to have a good savory muffin in one’s repertoire. (Not that I would ever tire of cupcakes!). But some mornings need a nice wake-me-up-punch and if I load myself with sugary delights, I know I’m going to crash by midday! So this one’s a lovely cheddar and spinach muffin with the red chilli adding the right amount of spice. It feels really healthy because its got veggies and milk and just 3 gms of butter per muffin! (Almost felt like a subway advert there – less than 6 gms of fat!). It’s also really easy to make – just combine the wet and dry ingredients and bake! I would suggest eating these warm (not hot) so that you can still feel the gooey cheese. I like to throw on some Tabasco on top, because I’m crazy! Good Morning darlings… I’m sure going to have one!

Spinach and Cheddar Breakfast Muffins
Prep time: 15 mins
Baking time: 30 mins
Makes: 10-12 muffins
What you need:
1 small Onion, finely chopped
3 cloves of Garlic
1 fresh Red Chilli, chopped (or two)
1 Tbsp Olive Oil
350 gms Plain Flour
2 ½ tsp Baking Powder
1 tsp freshly ground Black Pepper (or to taste)
200 gms Cheddar, grated
250 ml Milk
1 Egg
30 gms Butter
1 bunch/ 150 gms of fresh Spinach, chopped
Salt to taste
What to do:
Preheat the oven to 170°C. In a pan, over medium heat sauté the sliced onion in the olive oil until soft. At the end, grate the garlic and throw the chili into the pan and give a good stir to combine the flavors.
In a bowl stir the flour, baking powder, pepper and three fourths of the cheddar. In another bowl, whisk the milk and egg together, then pour onto the flour mixture. Toss in the cooled, melted butter and combine using a wooden spoon to fold.
Now add the cooled onion mixture and the chopped spinach.
The batter will be quite thick, (like really wet bread dough) so the best way to incorporate all the elements is to get your hands in there!
Line the muffin tin with butter paper or muffin liners to remove the muffins easily. Divide the batter into twelve medium muffins. (the batter in the muffin tin will look all gnarly but will smoothen out once baked). Sprinkle the remaining grated cheese on top. Bake for 30 minutes or till a skewer inserted in the center of the muffin comes out clean.
Remove the muffins from the tin immediately and turn them over. This is to avoid the base getting soggy. Cool upright on a rack. A complete breakfast with freshly squeezed fruit juice!

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