Cheesy Breakfast Muffins
This recipe is prepared with:
Ingredients
270 g wholemeal flour
1 tsp baking powder
0.5 tsp bicarbonate of soda
1 tsp salt
1 tsp black pepper
1 tsp paprika
For the wet ingredients
3 eggs
50 g olive oil
240 g milk
For the filling
200 g cheddar cheese
120 g carrot, peeled, trimmed
120 g courgette, halved lengthways
20 g spring onions, trimmed
cherry tomatoes, as needed, sliced
spinach, as needed, blanched
To serve
paprika, as needed
spring onions, as needed, trimmed, sliced
fresh parsley, as needed, destalked, chopped
Utensils
Instructions
STEP 1/7
Preheat the oven to 180ºC
Grease the muffin tin with non-stick spray
Assemble the Food Processor bowl onto the power unit
Fit the Fine Grating Disc, attach the Express Serve lid and ensure it is locked into place
STEP 2/7
Add the flour, baking powder, bicarbonate of soda, salt, pepper and paprika into a medium bowl
Mix until combined and set aside
STEP 3/7
Add the eggs, olive oil and milk into a clean medium bowl
Mix until combined and set aside
STEP 4/7
Place a clean medium bowl underneath the Express Serve attachment
Grate the cheddar cheese into the medium bowl using the pusher
Transfer half of the grated cheese into a small bowl and set aside
STEP 5/7
Working in batches, grate the carrots and courgette into the medium bowl using the pusher
Remove the Express Serve attachment and Fine Grating Disc
STEP 6/7
Clean the Food Processor bowl
Assemble the Food Processor bowl onto the power unit
Fit the Knife Blade to the Food Processor bowl
Add the spring onions into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on low speed until thoroughly sliced
Transfer the sliced spring onions into the medium bowl containing courgette, carrots and cheese
Transfer the egg and milk mixture into the medium bowl
Mix until combined
Transfer the flour mixture into the medium bowl
Mix until combined
STEP 7/7
Transfer 2 Tbsp of the mixture into each muffin hole
Sprinkle the grated cheddar from the small bowl all over each hole
Top with the sliced cherry tomatoes and blanched spinach leaves
Bake at 180ºC for 20-25 minutes until the cheese is golden brown
Remove from the oven and let cool for 10 minutes
Serve
Serve with sprinkle of paprika, sliced spring onions and chopped parsley
Cheesy Breakfast Muffins
Ingredients
270 g wholemeal flour
1 tsp baking powder
0.5 tsp bicarbonate of soda
1 tsp salt
1 tsp black pepper
1 tsp paprika
For the wet ingredients
3 eggs
50 g olive oil
240 g milk
For the filling
200 g cheddar cheese
120 g carrot, peeled, trimmed
120 g courgette, halved lengthways
20 g spring onions, trimmed
cherry tomatoes, as needed, sliced
spinach, as needed, blanched
To serve
paprika, as needed
spring onions, as needed, trimmed, sliced
fresh parsley, as needed, destalked, chopped
Utensils
Instructions
STEP 1/7
Preheat the oven to 180ºC
Grease the muffin tin with non-stick spray
Assemble the Food Processor bowl onto the power unit
Fit the Fine Grating Disc, attach the Express Serve lid and ensure it is locked into place
STEP 2/7
Add the flour, baking powder, bicarbonate of soda, salt, pepper and paprika into a medium bowl
Mix until combined and set aside
STEP 3/7
Add the eggs, olive oil and milk into a clean medium bowl
Mix until combined and set aside
STEP 4/7
Place a clean medium bowl underneath the Express Serve attachment
Grate the cheddar cheese into the medium bowl using the pusher
Transfer half of the grated cheese into a small bowl and set aside
STEP 5/7
Working in batches, grate the carrots and courgette into the medium bowl using the pusher
Remove the Express Serve attachment and Fine Grating Disc
STEP 6/7
Clean the Food Processor bowl
Assemble the Food Processor bowl onto the power unit
Fit the Knife Blade to the Food Processor bowl
Add the spring onions into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on low speed until thoroughly sliced
Transfer the sliced spring onions into the medium bowl containing courgette, carrots and cheese
Transfer the egg and milk mixture into the medium bowl
Mix until combined
Transfer the flour mixture into the medium bowl
Mix until combined
STEP 7/7
Transfer 2 Tbsp of the mixture into each muffin hole
Sprinkle the grated cheddar from the small bowl all over each hole
Top with the sliced cherry tomatoes and blanched spinach leaves
Bake at 180ºC for 20-25 minutes until the cheese is golden brown
Remove from the oven and let cool for 10 minutes
Serve
Serve with sprinkle of paprika, sliced spring onions and chopped parsley