Breakfast Egg Muffins

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Breakfast Egg Muffins
Breakfast Egg Muffins
Serves 12
Tender, fluffy biscuit style muffins filled with soft-cooked eggs for a unique and satisfying breakfast.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 12 medium eggs
  2. 2 1/2 cups all-purpose flour
  3. 2 tbsp granulated sugar
  4. 2 tsp baking powder
  5. 1 tsp salt
  6. 1/2 tsp baking soda
  7. 110 gm cold butter, cut into small pieces
  8. 250 mL buttermilk
  9. 1/4 cup finely chopped chives
  10. 1/2 cup shredded Cheddar cheese
Instructions
  1. STEP 1 Place eggs in single layer in saucepan. Cover with 2.5 cm of cold water.
  2. Set the pan over high heat and bring the water to rolling boil.
  3. Place tight fitting lid on pan and remove from heat. Let stand for 6 minutes.
  4. Drain water and place eggs under cold running water for 1 minute or until cool enough to handle. Peel and set eggs aside.
  5. STEP 2 Preheat oven to 180°C. Stir flour with sugar, baking powder, salt and baking soda.
  6. Add butter and rub into flour mixture, using fingertips, until mealy. Stir in the buttermilk and chives until well combined.
  7. STEP 3 Line muffin tin with large paper liners. Working with wet hands, roll 3 tbsp dough around each hard-cooked egg and place in paper liners. Top with cheese.
  8. STEP 4 Bake for 20 to 22 minutes or until tops are golden and spring back when lightly touched. Cool slightly before serving.
Notes
  1. Courtesy of: Manitoba Egg Farmers www.eggs.mb.ca
I Love Eggs http://www.eggs.org.nz/
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Posted on

October 18, 2016