Decadent breakfast muffins with olives, feta and kale
Makes 6 muffins | 15 + 20min | Easy
Making breakfast is an art. But not a detailed fancy baroque painting or anything, more like a Jackson Pollock - just throw everything you love onto the blank canvas of your plate, sit down, and enjoy your work.
Having said that, here's a recipe for those Saturday mornings when you do feel like picking up that oil-brush (Oil? I'm not an art expert) and painting a vast baroque painting with your breakfast -- this metaphor is really starting to fall apart isn't it?
Well anyway, this recipe is perfect for when you want to spice things up a bit and maybe make something special for your loved ones. The trick here is that there is no trick.
As with all of our recipes, this one isn't difficult at all so you can actually make it any day you want (and have an extra half hour to spare).
Muffins are surprisingly simple things to make and whenever we make them I'm always as happy we did. Muffins are great. And I think savoury muffins are criminally underrated! Which is reason enough to try these.
Have a great day!
2dl graham flour
1 dl wheat flour
1 dl rolled oats
1 tsp baking powder
a pinch of salt
1,5 dl oat-milk
2 tbsp oat-yoghurt
1 tbsp olive oil
a handful of kale
50 g feta cheese
4 sun-dried tomatoes
a handful of pumpkin seeds
- Turn your oven on to 200°C
- Mix all of the dry ingredients in a bowl
- In a separate bowl, whisk the eggs for a moment -- then mix in the milk, yoghurt and olive oil
- Pour the flour mixture into the egg mixture and blend throughly
- Toss in a handful of finely chopped (or casually ripped, either way) kale leaves, sliced olives, crumbled feta and the four sliced sun-dried tomatoes
- Pour into a well oiled muffin tray
- Sprinkle a handful of pumpkin seeds over the muffins
- Bake at 200°C for 20min
- Let them cool for a few minutes and enjoy while still warm, with a large breakfast!