Feta and Tomato Breakfast Muffins

These muffins are perfect for breakfast on the go, or for a healthy afternoon snack. Make a batch and store in the fridge to have on hand as needed, then reheat when ready to eat.

We love portable breakfasts on the 28 Day Weight Loss Challenge. We know what it’s like trying to get the kids out the door, and being able to grab a healthy breakfast can be a life saver.

Members have access to hand held recipes like the One Handed Egg Muffin, or Banana Quinoa Muffins.

Find out more about the 28 Day Weight Loss Challenge HERE.

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Feta and Tomato Breakfast Muffins

Votes: 11
Rating: 2.73
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Rate this recipe!

Course

Breakfast

Servings

muffins

Ingredients

• 125 grams butter
• 1.75 cups plain wholemeal flour
• 2 tsp baking powder
• salt
• 1/2 cup reduced-fat milk of choice
• 2 free-range eggs
• 1 cup parmesan grated
• 1/2 punnet cherry tomatoes halved
• 1/4 cup semi-dried tomatoes chopped
• 1 cup reduced fat feta crumbled

Course Breakfast Servings muffins Ingredients 125 grams butter 1.75 cups plain wholemeal flour 2 tsp baking powder salt 1/2 cup reduced-fat milk of choice 2 free-range eggs 1 cup parmesan grated 1/2 punnet cherry tomatoes halved 1/4 cup semi-dried tomatoes chopped 1 cup reduced fat feta crumbled

Votes: 11 Rating: 2.73 You: Rate this recipe!

Instructions

1. Preheat oven to 180C and line or lightly grease 12 muffin tin holes.
2. Melt the butter in a small saucepan on the stove (or in the microwave).
3. Sift together the flour, baking powder and a pinch of salt into a bowl.
4. Whisk together the milk and eggs and add to the flour mix. Stir to combine. Slowly pour in the melted butter and stir to combine.
5. Gently stir through the Parmesan cheese and halved cherry tomatoes. Add the semi-dried tomatoes and feta and stir through.
6. Divide the batter evenly between the prepared muffin tin holes and bake for 20 minutes or until a skewer inserted into the centre comes out clean.
7. If not serving immediately, muffins can be stored in the fridge in an airtight container for up to a week or freeze for up to 2 months.
8. Can be served directly from the oven or reheat leftovers in the microwave for a few seconds and serve warm.

Recipe Notes

250 calories per serve