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Garden Vegetable, Cheese & Hidden Egg Savoury Muffins

With Dean Brettschneider the Global Baker


6 small eggs – boiled until soft centred (Get yourself a small saucepan, fill it three-quarters full with water, and bring it to a fast boil. Add a good pinch of salt and, using a spoon, lower the eggs into the water, slowly, so the shells don’t crack on the bottom and cook for 5 minutes for a soft centered egg.)

560g plain flour

35g baking powder

10g salt

40g sugar

½ tsp cayenne pepper

200g grated tasty cheese

30g red onion – finely diced

40g sweetcorn kennels

40g red peppers – finely diced

40g zuchinni / courgette – grated

40g carrot grated

2 tablespoons finely chopped parsley

1 small red chilli – finely chopped

40g kalamata olives – chopped

1 tablespoon poppy seeds

4 small eggs

520ml whole milk

90g vegetable oil



100g grated tasty cheese

6 cherry tomatoes sliced thinly



Butter or spray each muffin tin with vegetable spray and set aside.

Sieve the flour, baking powder, salt, sugar and cayenne pepper together in a large bowl and set aside.

Add the cheese, onion, sweet corn, peppers, zucchini, carrot, parsley, chilli, olives, poppy seeds and toss together. In a separate bowl place the eggs, milk and oil, and gently whisk together with a hand whisk, but do not incorporate too much air into it.

Combine the wet ingredients into the dry ingredients and using a wooden spoon mix until the batter just comes together, taking care not to mix too much otherwise the batter will toughen and result in a tough final baked muffins.

Fill each muffin hole with a small amount of batter paper, with a small indentation in it, then place one egg in it, big side down, then fill the rest of the muffin up ensuring the complete egg is encased in muffin batter.

Sprinkle with grated cheese and then place 3 slices of tomato on top tightly in the centre of the muffin.

Place into a preheated oven set at 200°C for 30 – 35 minutes until firm to the touch when pressed with your finger. Remove from the oven and allow to settle in the tins for 10 minutes before removing them and cooling completely. Garnish with parsley.


Makes 6 large muffins