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 did a test batch without carrot or courgette and, though they were delicious, they dried out within 48 hours. This recipe includes some veg, which adds extra moisture and keeps them springy for longer (or will have done if we manage to keep any for long enough – they’re pretty moreish!)
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 go really 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).
- 250g wholemeal, plain or self-raising flour (any will work - just the density will differ)
- 2 teaspoons baking powder
- Half teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1 carrot or courgette, grated
- 80g butter, melted
- 2 eggs, beaten
- 275g whole milk yoghurt (I used Greek yoghurt)
- Version 1 - Black Olive & Italian Cheese
- 12 black olives, sliced
- 40g Hard Italian Cheese, grated finely
- Version 2 - Toasted Seeds & Cheddar
- 1 dessertspoon each - sesame, pumpkin and sunflower seeds
- 50g mature Cheddar cheese
- Preheat oven to 200C/400F/gas mark 6/Fan 180C.
- In a bowl, mix the flour, baking powder, bicarbonate of soda and salt. Stir in the grated carrot or courgette.
- Melt the butter then, in a separate bowl, mix it with the beaten eggs and yoghurt.
- Pour the wet mixture into the dry and mix together well. When well blended, split the mixture in two.
- For the Black Olive and Parmesan Muffins, stir the olives and most of the grated Parmesan in to one half of the mixture. Divide between muffin cases and sprinkle the remaining Parmesan on top.
- For the Toasted Seeds and Cheddar Muffins, place all of the seeds in a saucepan and cook over a medium to high heat until they start to brown and a few start popping. Mix the seeds and most of the grated cheese in to the other half of the muffin mixture. Divide between muffin cases and sprinkle the rest of the Parmesan on top.
- Cook for 18-20 minutes (or, as lovely Hugh says, until a toothpick comes out clean but don't worry if you don't happen to have a toothpick - the tines of a fork will do just as well. 'Tines' - a much under-used word, don't you think?)