Training: Bike 31km After a celebratory Christmas and a fun-filled New Years, today was all about finding routine. And balance. We took a long bike ride, ate a healthy lunch, finally organised our new internet connection and caught up with friends for a farewell dinner. But no doubt the highlight of my day was breakfast. Yes breakfast. For what better way to start the day, than with a batch of fresh, warm, savoury muffins. When I woke up this morning, the cooler temperatures had me yearning for a warm breakfast. However, bacon and eggs did not sound that appealing and I have been overdosing on porridge lately. Rather, savoury muffins, eaten fresh out of the oven, were just the thing I was craving. So quick to prepare, the house smelled amazing as these little bundles cooked in the oven. Packed to the brim with taste, and enjoyed with a cup of tea. Just the breakfast I was after. And, once cooled, these muffins keep well in an airtight container in the pantry so that you can also enjoy them at lunch and afternoon tea! You must make a batch of these sometime soon. Seriously. GF Savoury herb muffins (makes 12)
- 2 tbs onion relish
- 2 cups GF self raising flour (or you could use regular SR flour)
- 100g reduced-fat feta, crumbled
- 2 cups baby spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup grated reduced-fat cheddar cheese
- 1 tbs dried thyme
- 1 tbs dried parsley
- 2 eggs
- 1 cup low-fat milk
- Preheat oven to 160°C. Lightly grease a muffin tray or 12 x silicone muffin moulds.
- Combine onion relish, flour, feta, spinach, tomatoes and cheese in a bowl.
- In a separate bowl, combine herbs, eggs and milk.
- Add egg mixture to flour mixture and stir until combined.
- Spoon mixture into prepared muffin tins and bake for 25-30 minutes or until cooked when tested with a skewer.
Variation: You could also add olives or bacon to the muffin batter, or grated carrot / zucchini for an extra veggie kick. What about you? What is your favourite warm breakfast? Happy Baking 🙂