You see I always gravitate around quick, healthier but yummy breakfast ideas. If it involves some light batter, needs little preparation and is topped by gorgeous crispy crust, then it is my call :-)! And as I keep telling you, I am in love with bite-sized food. Its such an entertainment to prepare and eat it ;-)!
For the last two weeks I am trying to cut back on unhealthy carbs, this is why I thought it would be a good idea to use the integral wheat flour in my pantry for an yummy savoury treat for breakfast. This is completely my invention but if you try it feel free to add any ingredients that you like. These savoury muffins are quite welcoming, I’ve done them with chopped olives, ham, frozen peas, and cheese.
They are good if you have started eating lightly in a quest for loosing some weight. Since breakfast is the most important meal in that sense, you can have one or two of these muffins, instead of white bread. I am sure, kids will like them too. The muffins are equally good the next day, so why not preparing a batch of 12 to have them at hand. So roll up your sleeves 🙂
250 g plain Greek yoghurt
2 ½ cups whole wheat flour
3 tablespoons of butter
100 g white cheese
1 sachet baking powder
salt to taste
In a large bowl whisk the eggs with the salt, add the yoghurt, melted butter, and the finely chopped cheese. In another bowl whisk together the whole wheat flour and baking powder and then fold it in to the liquid mixture. Mix until incorporated with the help of a spatula. Distribute the batter into muffin tins, this recipe provides for a dozen.
Top with some grated yellow cheese (kashkaval)-optional. Bake for 45 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Serve with yoghurt, reduced fat milk, herbal tea or any other drink of your choice.