Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine
Veggie Egg Muffins, sweet oat muffins and Spring Foods
By Kate Devine
Well, it’s been a while! I’ve missed writing my monthly articles for you lovely people! I’ve been a busy bee with lots of exciting work projects, celebrating Christmas and a BIG birthday for myself which obviously took over the whole month! But I’m back and armed with lost of information, advice and recipes for you to try.
March sees the return of Spring and of course, Mother’s Day on Sunday 19th. This day is portrayed as a day of togetherness, happiness and appreciation but can be difficult for some. From mothers who have lost children, children who have lost mothers, or those with struggling relationships around motherhood and with parents, the reality can be very different. We hear you, we see you and we support you.
I’ve put together a sweet and savoury, easy-to-make, breakfast recipe to enjoy on Mother’s Day morning (or any morning for that matter) made by whoever, for whatever reason you want!
Oven-baked breakfast muffins – sweet and savoury…
Veggie Egg Muffins
You will need:
Silicone baking cups x12 – optional
12 cup cake muffin tin
Spray oil to grease the muffin tin if not using baking cups – I use coconut oil
Shallow pan/skillet
Large mixing bowl and whisk
Ingredients:
10/12 eggs
Veggies of your choice -1/2 cup – I used red onion, red pepper, mushrooms, spinach – chopped into small pieces
1/3 cup crumbled feta or cheese of your choice
2 tbsp chopped parsley
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp olive oil
Method:
Preheat the oven to 180C (fan)/200C
Prep the muffin tin by either spraying each muffin mould with the coconut oil or place the silicone baking cups in each mould and add one spray of the oil inside each cup
Add the eggs to the mixing bowl, along with the salt and pepper and whisk together. Set aside
Heat the skillet pan over a medium heat and add the olive oil
Add the veggies of your choice for 5 mins or until they begin to soften
Add the veggies to the whisked eggs along with the feta and parsley and mix well
Transfer the mixture to a measuring jug and pour equal amounts into the individual baking cups – roughly 1/3 cup per muffin
Place in the oven and bake for 17-20mins, or until the muffin cups are no longer wobbly and an inserted toothpick comes out clean
Remove from the oven and allow to cool
Enjoy immediately.
Note – You can prep these ahead of time and store them in a sealed container in the fridge for up to 3 days. When ready to eat, pop them in the microwave for 40-60 seconds to reheat.
4-Way Sweet Oat Muffins
Optional Topping Choices: – quantities for 3 muffins in each flavour
Apple and Cinnamon – 2 tbsps finely diced apples and a pinch of cinnamon
Chocolate and Banana – 3 banana slices and 2 tsp mini chocolate chips
Strawberry and Coconut – 2 tbsp fresh, diced strawberries and 2 tsp unsweetened coconut flakes
Blueberry and Almond – 2 tbsp fresh blueberries and 2 tsp sliced almonds
You will need:
Silicone baking cups x12 – optional
12 cup cake muffin tin
Spray oil to grease the muffin tin if not using baking cups – I use coconut oil
X2 Large mixing bowls
Ingredients:
2 large bananas (overripe are best) mashed
2 large eggs
1/4 cup maple syrup
1 cup unsweetened almond milk or milk of your choice
1 tsp vanilla extract
2 cups jumbo rolled oats
1/2 cup oat flour – this can be bought in the supermarket or you can make your own by placing 1/2 cup of oats in a blender and blend until flour like consistency
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
Method:
Preheat the oven to 180C (fan)/200C
Prep the muffin tin by either spraying each muffin mould with the coconut oil or place the silicone baking cups in each mould and add one spray of the oil inside each cup
In a large bowl, mash the banana and add the eggs, maple syrup, milk and vanilla. Mix to combine and set aside
In the other large bowl, mix together the oats, oat flour, baking powder, cinnamon and salt
Slowly add the wet ingredient to the dry ingredients and mix until combined
Using a spoon, divide the mixture equally between the muffin cups until filled close to the top
Add the desired topping to the top of each cup, pressing in slightly so some of the ingredients reach the centre of the muffins
Bake for 20-25mins or until an inserted toothpick comes out clean
Allow to cool for 15-20mins before removing from the muffin tin.
Note – You can prep these ahead of time and store them in a sealed container in the fridge for up to a week or freeze for up to 3 months. You can deforest them by placing in the fridge overnight to allow them to thaw but if you forget this step, you can still defrost from frozen by wrapping in a paper towel, placing in the microwave and heating for 30-60 seconds until warm throughout.
written BY KATE DEVINE
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