1 tbs hemp seeds
2 tbs chia seeds
3 tbs Greek yogurt
1/2 cup grated cheese (less if desired)
Any herbs you like. I added 1 tsp green tops of onion, a pinch of chopped parsley from my garden and black pepper. You can add basil, oregano or keep it simple with only black pepper. Salt is not needed in this recipe.
- Preheat oven to 375F, 190C, Gas Mark 5
- Whisk the eggs together then add yogurt and whisk
- Add seeds and spices, whisk
- Add cheese and whisk
- Using a 1 tsp measuring utensil, add 2 tsp of mixture to each large greased muffin cup
- Bake for 18 minutes or until muffins bounce like a sponge when lightly pressed upon
Dad has the sweet tooth; I prefer savory. I was a little bored of sweet breakfast muffins, but I needed something quick and nourishing with good quality protein to keep me and the family energized, so I whipped these up. They are very dense, which is a tribute to the Greek yogurt and they are very moreish. I made them in about 3 minutes, popped them in the oven, and while they baked I went to get the girls from bed. Brilliant! Great breakfast for an on-the-go family as well.
Greek yogurt in baking is becoming more popular, and I love it! It’s more nutritious than milk and regular natural yogurt, lovely and tangy, less hassle than flour, thickens your batter like flour, the only drawback is that the heat destroys the probiotics in the yogurt. Oh well. Or, as the British say (one of my new favorite phrases), Nevermind! Just move on, appreciate the good, and not focus on the bad…