Who doesn't love a muffin? Seriously. The problem is, when you order a muffin at a restaurant/cafe they are loaded with sugar and/fat and usually tip the calorie scales somewhere between 800 and 900. To put things in perspective, a Big Mac is about 550 calories. My versions here are about 150 calories per muffin. They are high in protein, fibre and Vitamin B so you will be doing yourself a big favour having them for breakfast. I made a couple this morning but if you don't have the time try them out over the weekend - perfect for a Sunday brunch vibe.
Okay, stuff you'll need to make 6 muffins:
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 3 eggs
- 250 ml of fat-free milk
- 2 tablespoons of olive oil
- Half a cup of corn (From a can is fine, rinsed well.)
- A handful of parsley, finely chopped
- About 75g of gammon, cooked and finely chopped. (Use lean ham if you want)
What to do:
1. Preheat oven to 180 degrees Celsius.
2. Sift flour and baking powder into a large bowl. In another bowl mix 1 egg, milk and oil.
3. Place wet ingredients along with corn, gammon and parsley in the flour and fold in carefully.
4. Grease a muffin tray and spoon mixture into six holes.
5. Bake for about 15-20 minutes, or until the muffins are lightly browned.
6. Meanwhile, add a teaspoon of milk and some parsley to the other two eggs and gently scramble. (Scrambling an egg properly is an art but that is a lesson for another day. One word of advice is to take it off earlier than you think. The egg will continue to cook.)
7. To serve, cut 4 muffins in half and place the egg on top.
Now, the smarter readers will notice there are still two muffins left over. Well done. For spotting this you get to take the remaining muffins to work and enjoy as a snack. Otherwise, freeze them and save them for another day.