Initially created so I could have something savoury to grab n' go for breakfast, I ended up having these muffins in packed lunches too, or for dinners with a salad if I got in late and couldn't be bothered or didn't have time to cook. Bursting with flavour and 10g of protein per muffin, it doesn't take long to make a batch and they are a perfect freezer-stash worthy recipe too
Total time to make : 30 minutes Time to prep : 10 minutes
Time to bake : 20 minutes
Servings : 8
Ingredients
240g wholemeal plain flour (can use regular plain flour)
2 tsp baking powder
1/2 tsp basking soda
1 tsp salt
120ml buttermilk
2 eggs
Black pepper
60ml olive oil
140g cheddar cheese, grated (100g in the mix, 40g reserved to top)
2 roasted peppers (from a jar), diced
4 spring onions, finely diced
1 fresh jalapeño, de-seeded and finely sliced (some reserved for topping)
125g sweetcorn
Method
Preheat a fan oven to 190C and line a muffin tin with muffin wrappers. I use an olive oil spray to lightly spray and grease the liners so the muffins are easier to release
Sieve the flour, baking powder, baking soda and salt into a large bowl
In a seperate bowl, whisk together the buttermilk, eggs, olive oil and a few cracks of fresh black pepper with a fork
Make a ‘well’ in the middle of the flour mixture and pour in the wet ingredients. Use a wooden spoon to mix until just combined, being careful not to over-mix. The dough should be thick and quite sticky
Pour in all of the filling ingredients; cheddar cheese, peppers, spring onions, jalapeño and sweetcorn
Gently fold in until evenly mixed through Spoon the mixture into the liners until they are 2/3 full and sprinkle tops with remaining cheese and jalapeños
Bake in the oven for 20 minutes, I like to put them under the grill for the last 2 minutes to get a bronzed melted cheese topping
Eat solo from the wrapper or serve with a salad or vegetables and a hefty spoon of sour cream or spicy chutney
Nutritional Information
(per muffin)
275 calories
10g protein, 24g carbs, 15g fat
Good to know:
Great to use up leftovers in the fridge, most cheeses and vegetables can work, make sure they're finely chopped
Can be stored in an airtight container in the fridge for up to 4 days
Freeze very well, just wrap each muffin tightly with cling film and then freeze in an airtight container
Vegetarian
