Healthy Breakfast Grab & Go Muffins

by

Caoimhe at Drop

POSTED Mon, December 10, 2018

Serves

12

Total Time

30 MINS

Calories

97

No matter how much I intend to make veggie packed salads, I'm always drawn to the cheesy breakfast muffin recipes. I want to test the new TM5 hanging out in the kitchen, and have something that I can eat on my ...

recipe-image

    INGREDIENTS


  • Cheddar cheese icon
    Cheddar cheese

    75 g (about ¾ cup)cubed - 1 cm

  • Green onion icon
    Green onion

    40 g (about 2 ⅔)chopped

  • Fresh parsley icon
    Fresh parsley

    1 sprigstem removed

  • Greek yogurt icon
    Greek yogurt

    240 g (about 1 cup)

  • Baby spinach icon
    Baby spinach

    20 g (about ¾ cup)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    20 g (about 1 ½ tablespoons)

  • Egg icon
    Egg

    2 (about 100 g)

  • Sea salt icon
    Sea salt

    1 teaspoon (about 6.5 g)

  • Black pepper icon
    Black pepper

    as needed

  • Spelt flour icon
    Spelt flour

    160 g (about 1 ½ cups)

  • Baking powder icon
    Baking powder

    2 teaspoons (about 10 g)

  • Corn kernels icon
    Corn kernels

    100 g (about ½ cup)

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Grease a clean muffin pan
  • 3. Add greek yogurt, cheddar cheese, green onion, baby spinach, extra virgin olive oil, egg, fresh parsley, sea salt and black pepper to the TM5 bowl
  • 4. Fit TM5 bowl to TM5
  • 5. Blend - approx 10 sec, speed 10
  • 6. Then add spelt flour, baking powder and corn kernels to the batter
  • 7. Blend until just combined - 25 sec
  • 8. Transfer batter to muffin pan evenly
  • 9. Bake until golden brown - 20 min, 180°C
  • 10. Transfer onto cooling rack
  • 11. Let cool
  • 12. Serve

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