Do you tend to have breakfast? While the NHS say breakfast is the most important meal in the morning, however, many of us tend to skip it due to our busy lives.
But we may have a recipe for you that is quick, tasty, and perfect for those who are on the go.
This breakfast muffin recipe comes from Dr Joan Ransley and she has shared her nutritious and gut-friendly dish.
Not only can this recipe be made in advance and frozen but it only takes 10 minutes to prepare and 15 minutes to cook.
The breakfast dish makes nine muffins so it is great for sharing with the family. If you don’t plan to eat them straight away you can store them in a snap-lock bag or an airtight container. They will keep in a freezer for three months.
Method:
Firstly, preheat oven to 180° C fan/Gas mark 4. Line a muffin tin with nine standard-sized muffin cases.
Next, we can place the flour into a large bowl and make a well in the centre. Pour the melted butter, milk, yoghurt and beaten eggs into the flour.
Stir the ingredients until the mixture just comes together. Add a splash of milk if the batter looks too dry. It should be of dropping consistency.
Gently fold in the chopped tomatoes, spring onions and three-quarters of the grated cheese.
Divide the mixture between the paper muffin cups on the prepared tray. Scatter the remaining cheese over the muffins before placing them in the oven.
Bake for 15-18 minutes until just beginning to brown and when a skewer inserted into the centre comes out cleanly.
Allow the muffins to cool for five minutes before placing them on a wire rack to cool completely.
Finally, you can substitute 120g of any of the vegetables mentioned in this recipe, with grated carrots, courgettes or diced red pepper.
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