Quinoa & Polenta Muffins With Eggs, Bacon & Avocado
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
8
For the batter
- 3/4teaspoons sea salt
- 3 1/2tablespoons light olive oil
- 125grams polenta
- 60grams wholemeal flour
- 150grams quinoa, prepared
- 1tablespoons baking powder
- 1/2tablespoons baking soda
- 1tablespoons light olive oil
- 1 knob butter, to serve
- 4 large eggs
- 8 bacon rashers
- 2 avocados, pitted and cut into thin slices, to serve
- 1 cup milk
- 1tablespoons honey
- 3 large eggs
Nutrition per serving
1510kJ / 362Cal
1510 Kilojoules or 362 Calories
17% of daily energy intake*
Protein
15.8grams
Fat
15.4grams
Carbs
35.6grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Rich in wholegrains, these savoury muffins make a perfect start to your day. Serve with eggs, bacon, and avocado for a hearty breakfast.
Method
Step 1 of 4
Preheat the oven to 200°C (Gas 6). Grease and line an 8-hole muffin tin with paper cases. For the batter, place the polenta, flour, quinoa, baking powder, baking soda, and salt in a large bowl and mix to combine.
Step 2 of 4
In a separate bowl, whisk together the milk, oil, honey, and the eggs until well combined. Then gently fold the liquid mixture into the dry ingredients and mix until just combined.
Step 3 of 4
Divide the batter equally between the eight muffin cases and transfer the tin to the oven. Bake for about 20 minutes or until a toothpick inserted into the centre comes out clean.
Step 4 of 4
Meanwhile, heat the oil in a frying pan over a medium heat and fry the eggs. Then add the bacon rashers and fry until crisp. Split the muffins, top with some butter, and serve with the fried eggs, bacon, and avocado.
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