So, you need breakfast in a hurry. You don’t fancy cereal or porridge and you’re not quite in the mood for toast. Oh, noooooooo, whaddya gonna do?! ‘s ok, we’re here to save the day. Our marvellous breakfast muffins are that rare breakfast treat that you can make the night before.
I took a basic savoury muffins recipe from Hugh Fearnley-Whittingstall and played around with it to suit my palette, and hopefully yours. I made two batches in the end; I didn’t put carrot or courgette in the first and, though they were delicious, they dried out within 48 hours. The veg in the second batch added extra moisture and kept them springy for longer (or would have done if we hadn’t eaten them so quickly!)
These two versions – Black Olive & Italian Cheese and Toasted Seeds & Cheddar – provide a great balance of carbs, protein and fibre. Have a glass of juice with them for the perfect start to fuelling your day right.
I like these with butter and more cheese for breakfast. They also go well with Marmite – *runs for cover from the Marmite haters of the world!* My good friend, Clancy, very generously did a taste test (she’s good like that) and reckons they’d well with soup too. Only one way to find out, I suppose…
(Remember that Parmesan is by definition not vegetarian – use an Italian hard cheese with the Vegetarian logo).