Breakfast Muffins
A few weeks back we did a mission down to the Waikato to take part in the Waitomo Trail Run. This was an amazing event, and we got to spend our day in a pretty stunning part of New Zealand. Since it was an early start I said I would make us all some bacon, egg and corn muffins to wake us up, and fill our tummies for the journey down.
Photo credit on the right goes to my sister - @jesharwood. She powered through the 11km trail like a CHAMP! I only managed the 6km.
Since the trail run I've changed around the recipe and made some adjustments - we are now having these almost daily during the week. They keep well in the fridge and after a quick minute in the microwave they are the perfect winter's morning pick-me-up, and they stop me snacking at work!
These are more quiche-like in texture than your standard savoury muffin. I'm not a huge fan of heavy bready muffins first thing in the morning so this works as a good compromise in our household.
From start to finish these only take about 20 minutes. They are stress-free, and a great thing to make on a Sunday evening and store away in the fridge before you head to bed. See the recipe below for full details.
Feel free to change up the ingredients to suit your mornings - I've tried these with spinach and cubed ham from the deli. I wouldn't recommend the spinach though - these ones held a lot of moisture and didn't last the week very well.
Let me know your combo ideas and send me through your morning pics! Always good to see my recipes getting tried and tested outside of our little kitchen.
Liv x
Recipe:
Breakfast Muffins
250g packet of streaky bacon - cut into 1cm strips
410g tin of whole corn kernels - drained
4 eggs
1/4 cup milk
3/4 cup flour
1 tsp baking powder
1/2 cup grated cheese, plus extra for topping
1 bunch chives, chopped finely
2 pinches cayenne pepper (or to taste)
salt and pepper, to taste
Preheat oven to 200°C. Slice and pan fry the bacon - drain and cool (this is to remove moisture, and because I'm paranoid about uncooked meats). In a large bowl mix all ingredients until well combined.
Grease and flour muffin tray. Fill each muffin cup with about 1/4 cup of mixture. Sprinkle extra cheese on top. Bake for 10-15 minutes until golden and cooked.
Rest and cool for a few minutes before transferring to cooling rack - I like to do this fairly early to stop any excess moisture making the muffins soggy.
Makes 12. Keeps for up to 7 days in an airtight container in the fridge.
