Cheddar-Herb Egg Stuffed Muffins
Hard-boiled egg lovers will go crazy for these tender muffins featuring a surprise centre.
- Prep time: 15 min
- Makes: 6 to 12 servings
- Cook time: 20-22 min
Per Serving (1/2 muffin)
- Fat.12 g
- Saturated Fat.4 g
- Cholesterol.97 mg
- Carbohydrates.21 g
- Fibre.0 g
- Sugars.2 g
- Protein.8 g
- Sodium.357 mg
- Potassium*.102 mg
- Calcium.120 g
|1 package||EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch|
|2 1/2 cup / 625 ml||all-purpose flour|
|1 cup / 250 ml||shredded aged Cheddar cheese|
|1/4 cup / 50 ml||finely chopped green onion|
|2 tbsp / 30 ml||finely chopped fresh parsley|
|1 tbsp / 15 ml||baking powder|
|3/4 tsp / 4 ml||salt|
|1/2 tsp / 2 ml||baking soda|
|1/4 tsp / 1 ml||ground black pepper|
|1 1/2 cup / 375 ml||2% milk|
|1/3 cup / 75 ml||canola oil|
|2||Naturegg Omega 3 eggs|
|1 tbsp / 15 ml||white wine vinegar|
Preheat the oven to 375°F (190°C). Grease a jumbo 6-cup muffin pan well. Pat the hard boiled eggs dry using paper towels.
Stir the flour with the cheese, green onion, parsley, baking powder, salt, baking soda and pepper in a large bowl. Whisk the milk with the canola oil, eggs and vinegar in a separate bowl. Stir the milk mixture into the flour mixture, just until combined. (Do not overmix.)
Divide half of the batter between the muffin cups. Stand a hard boiled egg up in each muffin cup. Spoon over the remaining batter making sure the eggs are completely covered. Bake for 20 to 22 minutes or until the top springs back lightly when touched. Cool slightly. Serve warm or at room temperature.
Replace half of the cheese with crumbled cooked bacon for an extra indulgent breakfast treat.
Muffins can be reserved for up to 2 days in the refrigerator. Warm gently before serving.
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