Breakfast Muffins

4.67 from 6 votes

These Breakfast Muffins are perfect for the weekend! Made in a texas style muffin pan, you get a good meal out of each muffin. Serve them piping hot from the oven with some caramelised onion relish!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, brunch

Cuisine: Australian, International

Keyword: breakfast muffins

Servings:

Calories: 462kcal

Author: Adrianne

Ingredients

Breakfast Muffins

2 cups gluten free self raising flour
1 ½ cups grated cheese
3 eggs free range
½ cup almond milk
60 g butter softened
150 g fresh baby spinach leaves
100 g sun-dried tomatoes
1 425g corn kernels drained and rinsed
pinch himalayan rock salt
pinch cracked pepper

Caramelised Onion Relish

2 large red onions
1 tablespoon garlic, minced
¼ cup balsamic vinegar
2 tablespoon brown sugar
1 tbsp minced chilli

Instructions

Breakfast Muffins

Preheat oven to 180 degrees and line a texas muffin pan with 6 baking paper inserts
Combine flour and cheese in a large mixing bowl and season with salt and pepper
In a small bowl add eggs, whisk to pierce yolks, pour in milk and melted butter
Using a food processor finely chop the spinach and sun-dried tomatoes and add them and the corn to the mixing bowl
Pour the wet ingredients,into the dry ingredients and stir till the mix is thoroughly combined
Divide mix among the 6 muffins cases
Cook for 30 minutes
Serve hot with caramelised onion relish

Caramelised Onion Relish

Put a splash of olive oil into a medium sized saucepan, add garlic, onions, salt & pepper, fry for 3 mins
Add sugar and vinegar to pan, stir and simmer for 5 mins until onions are vibrant in colour
Add chilli and simmer for 2-3 minutes
Turn stove off, pour ingredients into bowl, chill in fridge to cool, add to food processor and blend to combine.

Notes

For the relish the chilli gives a nice balance but the sugar in the mix means the relish is sweeter rather than spicy - yum!!

Nutrition