Rich in whole grains, these deliciously savory muffins make a perfect start to your day. Serve the muffins with eggs, bacon, and avocado for a hearty breakfast.
Ingredients
For the Batter
- ¾ cup polenta or corn grits
- ½ cup whole wheat flour
- ¾ cup prepared quinoa
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp sea salt
- 1 cup milk
- 3½ tbsp light olive oil
- 1 tbsp honey
- 3 large eggs
How to Make It
- Preheat the oven to 400°F (200°C). Grease and line an 8-hole muffin pan with baking cups. For the batter, place the polenta, flour, quinoa, baking powder, baking soda, and salt in a large bowl and mix to combine.
- In a separate bowl, whisk together the milk, oil, honey, and eggs until well combined. Then gently fold the liquid mixture into the dry ingredients and mix until just combined.
- Divide the batter equally between the eight baking cups and transfer the pan to the oven. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, heat the oil in a frying pan over medium heat and fry the eggs. Then add the bacon and fry until crisp. Split the muffins, top with some butter, and serve with the fried eggs, bacon, and avocado.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 28 g 80% |
Saturated Fat 7 g 35% |
Trans Fat 0.0 g |
carbohydrates 30 g 23% |
Dietary Fiber 3.1 g 8% |
Sugars 5 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |