Breakfast Muffins

Recipe and photograph – Dr Joan Ransley

These Breakfast Muffins are quick, tasty and perfect for busy families on the go. They can be made in advance and frozen, so you’ve always got a nutritious and gut-friendly breakfast ready.

Method

1. Preheat oven to 180° C fan/Gas mark 4. Line a muffin tin with 9 standard-sized muffin cases.
2. 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 is just coming together. Add a splash of milk if the batter looks too dry. It should be dropping consistency.
3. Gently fold in the chopped tomatoes, spring onions and three quarters of the grated cheese.
4. Divide the mixture between the paper muffin cases on the prepared tray. Scatter the remaining cheese over the muffins before placing them in the oven.
5. Bake for 15-18 minutes until just beginning to brown and when a skewer inserted into the centre comes out cleanly.
6. Allow the muffins to cool for 5 minutes before placing on a wire rack to cool completely.

Alternative serving suggestions

Substitute 120g of any of the vegetables mentioned in this recipe, with grated carrots, courgettes or diced red pepper.                               

Cooking tip

Savoury muffins are freezer-friendly. Store in a snap-lock bag or an airtight container. They will keep in a freezer for 3 months.