Cheesy Breakfast Muffins

Difficoltà

Bassa

Tempo

45 min

Ingredienti

Porzioni

12

Makes

12 Muffins

For the dry ingredients

270

1

0.5

1

1

1

For the wet ingredients

3

50

240

For the filling

200

120 , peeled, trimmed

120 , halved lengthways

20 , trimmed

, as needed, sliced

, as needed, blanched

To serve

, as needed

, as needed, trimmed, sliced

, as needed, destalked, chopped

Utensili

1 Muffin tin 12 hole, FDP22.130GY, Knife Blade, Slicing Disc, Grating disc, Express Serve Attachment

Istruzioni

Step 1

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

Add the flour, baking powder, bicarbonate of soda, salt, pepper and paprika into a medium bowl.
Mix until combined and set aside.

Step 3

Add the eggs, olive oil and milk into a clean medium bowl.
Mix until combined and set aside.

Step 4

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

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

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

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.