Description
These Jumbo Savory Egg & Cheddar Muffins are a delicious and gluten-free breakfast or brunch option, combining the wholesome flavors of millet and chickpea flours with fresh herbs, sharp cheddar, and whole eggs baked directly inside the muffins for a stunning presentation and hearty meal.
Ingredients
Dry Ingredients
- 1 cup millet flour (or use all purpose flour)
- 1 cup chickpea flour (or use all purpose flour)
- 1 tablespoon baking powder
- 1.5 teaspoons salt
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh dill
- 3/4 cup grated cheddar cheese
Wet Ingredients
- 2 eggs (for batter)
- 6 eggs (for filling, one per muffin)
- 1 cup whole milk
- 1/4 cup olive oil
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Grease a 6-cup jumbo muffin tin thoroughly to prevent sticking and ensure easy removal of muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the millet flour, chickpea flour, baking powder, salt, chopped fresh thyme, chopped fresh dill, and grated cheddar cheese until well combined and evenly distributed.
- Combine Wet Ingredients: In a separate small bowl, whisk 2 eggs, whole milk, and olive oil together until fully blended. Then pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing to keep muffins tender.
- Fill Muffin Cups – First Layer: Spoon approximately 2 tablespoons of the batter into each of the 6 muffin cups, spreading it evenly as the bottom layer.
- Add Whole Eggs for Filling: Carefully crack one whole egg into the center of each muffin cup on top of the batter layer. It’s okay if some egg white spills over the batter edges.
- Cover Eggs with Remaining Batter: Divide the remaining batter evenly among the cups, spooning it gently over the eggs to cover the yolks. Some egg white may remain visible around the edges, which is normal.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and firm to the touch, indicating they are fully cooked.
Notes
- You can substitute all-purpose flour for millet and chickpea flours if gluten is not a concern.
- Make sure to grease the muffin tin well to prevent sticking, especially because of the wet batter and whole eggs.
- Use fresh herbs like thyme and dill for best flavor — dried herbs will change the taste profile.
- Serve warm for optimal taste; these muffins reheat well in the oven or microwave.
- These muffins offer a good protein boost from the eggs and cheddar, making them filling and nutritious.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
