Wholesome Veggie Breakfast Muffins Recipe

About this recipe

Wholesome Veggie Breakfast Muffins are a delightful way to start your day, combining the goodness of fresh, above-ground vegetables with creamy cheese and hearty oats for a filling and nutritious breakfast. Perfect for busy professionals, these savory muffins are simple to prepare and can be enjoyed warm or on the go. With a touch of herbs and a golden crust, they bring a comforting, homemade feel to your morning routine, making them an ideal choice for a balanced and satisfying start.

Ingredients

• 500 G Quaker Rolled Oats Porridge
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 100G Borwicks Baking Powder, 100G
• 140G Greenfields Mixed Herbs, 140G
• - Biona Organic Whole Cherry Tomatoes
• - Yellow Bell Peppers
• 1 Bunch Spinach Fresh 1 Bunch
• - Cathedral City Mature Cheddar Cheese
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Filippo Berio Garlic Flavoured Olive Oil
• - Vandevi Asafoetida 50g
• - Tata Salt
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Preheat your oven to 180°C (fan 160°C) and line a muffin tin with paper cases or lightly grease with oil.
2. 2. In a large mixing bowl, combine the rolled oats, self-raising flour, baking powder, dried mixed herbs, asafoetida, salt, and black pepper.
3. 3. Add the chopped cherry tomatoes, diced bell pepper, chopped spinach, and grated cheddar cheese to the dry ingredients and mix well to distribute evenly.
4. 4. In a separate bowl, whisk together the milk and olive oil until well combined.
5. 5. Gradually pour the liquid mixture into the dry ingredients, stirring gently to form a thick, cohesive batter.
6. 6. Spoon the batter evenly into the prepared muffin cases, filling each about three-quarters full.
7. 7. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.
8. 8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm.