Delicious cheesy breakfast muffins

Start your day the right way with these delicious savoury breakfast muffins. They’re quick and simple to make with your MultiPro Go and will go down a treat with the whole family- you can get the kids involved in making them, too.

They also make a great snack or on-the-go lunch, and you can adapt the recipe to work for different cheeses or fresh ingredients, depending on what you have to hand.

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Preparing ahead

This recipe makes 12 muffins and takes 45 minutes to make.

Here’s what you need:

Ingredients
Dry ingredients
270g wholemeal flour
1 tsp baking powder
0.5 tsp bicarbonate of soda
1 tsp salt
1 tsp black pepper
1 tsp paprika

Wet ingredients
3 eggs
50g olive oil
240g milk

For the filling
200g cheddar cheese
120g carrot, peeled, trimmed
120g courgette, halved lengthways
20g spring onions, trimmed
Cherry tomatoes, as needed, sliced
Spinach, as needed, blanched

To serve
Paprika, as needed
Spring onions, as needed, trimmed, sliced
Fresh parsley, as needed, destalked, chopped

Tools
MultiPro Go
12-hole muffin tin
Get ahead by weighing out your ingredients and prepping your baking area.

Setting up the food processor

Preheat your oven to 180ºC and grease a muffin tin with non-stick spray.

Fit the food processor bowl and the fine grating disc. Attach the Express Serve lid and lock into place.

Making the muffin mixture

In a medium-sized bowl, mix the flour, baking powder, bicarbonate of soda, salt, pepper and paprika together to combine and set aside.

Add the eggs, olive oil and milk to another medium-sized bowl and mix to combine.

Grating the cheese and courgette

Place a clean medium-sized bowl underneath the Express Serve attachment. Use the pusher to grate the cheese into the bowl. Transfer half of the grated cheese into a separate bowl and set aside.

Place the medium-sized bowl containing half the cheese back underneath the attachment.

Working in batches, use the pusher to grate the carrots and courgette into the bowl.

Remove the Express Serve attachment and fine grating disc.

Combining the mixture

Clean your food processor bowl and fit the knife blade. Add the spring onions to the bowl and attach the lid, ensuring the pusher is in the feed tube. Slice on low speed and then add to the bowl containing the courgette, carrots and cheese.

Add the egg and milk mixture to the bowl and use a large spoon to lightly combine the wet and dry ingredients. Add the flour mixture and mix ingredients together until combined.

Baking the muffins

Spoon 2 tbsp of the mixture into each muffin tray hole. Sprinkle with the remaining cheddar cheese and top with some sliced cherry tomato and blanched spinach leaves.

Bake for 20-25 minutes, until the cheese is golden brown. Allow to cool for 10 minutes and sprinkle with spring onions, parsley and a pinch of paprika before serving.