Breakfast Muffins with eggs & greens

Hello once again!

Adding to my baking experience here I present a easy breakfast muffin recipe. I was inspired by the videos about savory muffins. Besides some of friends was kind enough to appreciate me for this and they absolutely loved it. I hope you enjoy making it.

I have used some onions, green bell peppers (capsicum) and cherry tomatoes as that's all I had in my kitchen. My next recipe would have lot more in it which I would be posting soon. In fact I already prepared :). Be free about using your own veggies such as spinach, corn, broccoli etc.

Ingredients:

1. Wheat Flour 1 cup
2. Plain Flour 1 Cup
3. Baking powder 1 tbsp
4. Salt 1/4 t.spn
5. Sugar 1/2 cup or less as desired
6. Yogurt 1 cup
7. Eggs - 2
8. Melted Butter - 1/4 cup
9. Cheddar Cheese - about 1/2 cup or more as preferred
10. Veggies of your choice
11. Boiled Eggs 4
12. Spring onion - finally chopped (optional)
13. Parsley / coriander leaves - finally chopped (optional)

Preparation:

1. Prepare the vegetable. Chop them and stir fry in a skillet with few drops of oil for about 2 minutes in low heat. Ensure the vegetables do not cook completely or become soggy.
2. Grate the cheese and chop the eggs in small pieces and set aside.
3. Mix the dry ingredients of muffin from 1-5 in bowl. Mix well.
4. In another bowl beat the eggs, add butter and yogurt mix well. 
5. Add in the flour mixture in 3 parts and mix well. The batter would be slightly thick
6. Mix the veggies, egg pieces and cheese. Fold in well slowly.
7. Transfer to muffin tin and bake at 190 degree C preheated oven for 25 to 30 minutes.

Notes:

• Use all the ingredients at room temperate for e.g eggs, yogurt, butter etc.
• Do not use plain curd as the consistency is runny with more moisture. Try to use set curd instead. In worst case use half of plain curd from the recipe's ingredient measurement.
• You may use regular cheese if you do not have cheddar cheese.
• The baking time slight varies based on your oven. It could be a few minutes up or down, keep an eye on your muffins while they are in the oven.

Walnut Coffee Cake Muffin

Ever since I discovered this new chore called baking it has only pushed me more into it, with the urge of doing something every other day needless to say it does not just end with regular cake. I would like to thank few friends who inspired me to get acquainted with this new genre of cooking. So let's get into this.

Who would not love a muffin with fresh aromatic coffee. I would live with a muffin and a mug of steaming coffee for breakfast. This is one such muffin. This muffin has little bit of chocolate coffee flavours with walnuts in each bite.

We would need to divide the recipe as three parts as muffin batter, coffee/cocoa layering, crown/topping.

Ingredients for Batter(12 muffins):

1. Eggs 4
2. Flour 2 cup
3. Melted Butter - 6 tb.spn
4. Oil 3/4 cup
5. Water - 1/2 cup
6. Baking powder - 2 tb.spn
7. Salt to taste
8. Regular sugar - 3/4 cup
9. Walnuts chopped in small pieces - 1/2 cup or as desired.

For Layering

1.  Instant Coffee - 1 tb.spn
2. Cocoa - 2 tb spn
3. Sugar - 3 tb.spn

For Crown

1. Flour 1/2 cup
2. Brown sugar 4 tb spn
3. Cinnamon powder 1/4 t.spn
4. Baking powder 1/4 t.spn
5. Melted butter 4 tb.spn

Preparation:

1. Sift flour, add baking powder, salt mix thoroughly and set aside. 
2. In a large bowl break in eggs, add oil, butter, sugar and water. Whisk until sugar dissolves. No need to use hand mixer.
3. Add in the flour in 3 parts and keep mixing. Finally add the nuts and fold in gently . Keep aside.
4. In a small bowl add all ingredients for layering and mix together, set aside.
5. In another bowl mix all dry ingredients, add sugar and butter mix and set aside.
6. Preheat oven to 180 C 
7. In greased muffin mould, pour one scoop of batter then dust a thin layer of coffee mix, swirl with a knife to form a texture , fill with more muffin batter close to rim. Top with the crown mixture with hand. Repeat this to fill all muffin mould.
8. Bake for 17 - 20 minutes until it's done. 
9. Remove from oven, let it sit outside for 5 minutes. Remove from mould and cool on rack.

Note:

 - Ensure the butter is cooled to room temperature

- Eggs should be used at room temperature

- You make bake in batches if your muffin tray can do only 6 at once

- You may also add other dry fruits / nuts of your choice