Savoury Breakfast Muffins
Do you know the Muffin Man who lives down Drury Lane? Well he’s recently moved to the Yeo Valley Way and as he was passing he left these delightful Savoury Muffins on our doorstep. They tasted so good we just had to get the recipe, so here it is, we hope you enjoy!
Ingredients
The Muffins
- 15g Yeo Valley Organic Unsalted Butter
- 1 Red Pepper (De-seeded & diced)
- 150g Chestnut Mushrooms (Finely Chopped)
- 4 Spring Onions (Finely sliced)
- 200g Self-raising Flour
- 100g Yeo Valley Organic Mature Cheddar (Grated)
- 5g Fresh Thyme (Chopped)
- 4 Eggs
- 90g Cottage Cheese
- 85ml Skimmed Milk
- Salt and pepper
Try it with...
Method
- Heat the oven to 170C and line a muffin tray with 12 paper muffin cases.
- Heat a frying pan up and add the butter. Once the butter has melted add the pepper and cook for 4 minutes. Add the mushrooms and cook for a further 5 minutes until the cooking liquid has evaporated. Stir through the sliced spring onions and remove from the heat and leave to cool.
- Add the flour, cheddar and thyme to a mixing bowl and stir in the cooked vegetables. Whisk together the eggs, cottage cheese and milk and fold into the flour mix. Season the mixture with salt and pepper.
- Add the mixture to the lined muffin cases and cook in the oven for 20 minutes until they are golden brown on top and cooked through to the middle.
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