I get woozy in the mornings if I don’t have a solid, savoury breakfast. This is a massive bummer when things like maple-drizzled French toast and pancake stacks are on the menu, plus it makes me unable to try most breakfast recipes (double bummer). On the upside, I’ve had years to work up the perfect savoury breakfast: with enough protein to satisfy me the way a nice honey porridge would, and tasty enough that I can stand to face it every morning.
My illustrated version above gives the essentials, but here’s a full recipe:
SPINACH & CHIA MORNING MUFFINS
preheat oven to 180 degrees Celsius / 354 degrees Farenheit / gas mark 4
The Dry Ingredients
– 1.5 cups self-raising flour (or plain flour plus 1.5t baking powder)
– 1/2 cup polenta meal (cornmeal) plus extra to line patty pans
– 1/2 cup of different kinds of healthy dry seeds or fibres: nut meal, chia seeds (the best!), rolled quinoa or just more polenta.
– 1 teaspoon baking powder
– 1 pinch salt
– 1/4 cup of sugar or a sugar substitute like rapadura or coconut sugar
The Wet Ingredients:
– 3 eggs, beaten
– 1 cup milk
– 1/2 cup grapeseed oil, coconut oil or melted butter
– 1 1/2 cups grated mozzarella cheese. This is the naughty bit; it adds moisture and taste and also improves the texture of your final muffin, cutting down the amount of butter or oil you need to add.
– 3 cups washed baby spinach leaves, torn or chopped (or still whole if you’re lazy).
1) mix together your dry ingredients and form a well.
2) set out 12 patty pans. Sprinkle your extra polenta into the base of each paper pan – it will prevent the paper sticking when you go to peel it off your muffin!
3) add the oil , milk and eggs to the well, then stir together loosely. Throw in the spinach and mozzarella and then stir until just combined. The spinach will mean you get a very chunky texture, but don’t worry, it shrivels down to nothing in the oven.
4) spoon your mixture into the patty pans – depending exactly how big your healthy extra dry ingredients were, and how much spinach you’ve added, you may even have some left over for a few extra bonus muffins!
5) bake for 15-25 mins. Again, the exact baking time depends on what goodies you’ve added to your mixture…after 15 minutes I turn my oven down a little and check in at five-minute intervals, until they’re ready.
About three medium-size muffins makes a good breakfast serving. I refrigerate them and then it’s just a matter of microwaving them each morning for about two minutes.
Do you have any good savoury breakfast recipes? I would be stoked to find a few new ones to expand my repertoire.