Breakfast Muffins
Quick, nutritious breakfast muffins perfect for busy families. Made with wholemeal flour, eggs, tomatoes, and cheese, these gut-friendly muffins can be frozen for later.
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Cooking tools:
- Oven
- Muffin tin
- Paper muffin cases
- Mixing bowl
- Spoon
- Measuring cup
- Whisk
- Chef's knife
- Cutting board
- Grater
- Skewer
- Cooling rack
- Baking sheet
- Chopping knife
- Melting pan
- Kitchen scale
- Fork
- Snap-lock bag
- Airtight container
Ingredients
- 200g wholemeal, self-raising flour
- 40g unsalted butter, melted
- 60ml semi-skimmed milk
- 1 tbsp natural yoghurt
- 2 medium eggs, beaten
- 5 cherry tomatoes, quartered
- 3 spring onions, trimmed and sliced
- 100g Cheddar cheese, grated
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