Weekend Breakfast Perfection…

After about 100 weekends when D surprised my very pregnant self with breakfast, I thought it was about time I returned the favour, so here we are… I baked him the best breakfast muffins I could come up with (being in the kitchen involves a lot of improvising for me). Just to get you in the mood, they contain prosciutto (because I forgot to buy bacon and prosciutto was the only thing I had in the fridge), red cheddar and a touch of garlic. Since it is the weekend, we tend to not count calories, fat or any other nasty stuff that could get our morale down, but I am telling you, these muffins are not for those that are on a diet, no, they are a cheat meal!

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Thankfully, if you have them for breakfast, they are not as bad as they seem on paper because you have an entire day to consume all that savoury goodness. That being said, I tried to keep them on the healthy side by not using white flour and by switching from sour cream to a much lighter yoghurt and low fat milk. I did not keep that in mind where the red full fat cheddar was involved, but you could easily switch to low fat mozzarella and skip the butter if you want them to actually be diet-friendly. I did not really want that because, hey, I am pregnant, and I need a day or two to indulge in my cravings fatty or not!

Processed with Snapseed.

So, getting down to the nitty gritty, here’s what you need for these dreamy breakfast muffins:

  • 200 gr wholemeal flour
  • 300 gr red cheddar
  • 125 gr plain yoghurt
  • 300 ml milk
  • 80 gr butter
  • one garlic head
  • 3 tsp baking powder
  • 1 egg
  • A bit of oil for your tray (I used avocado spray oil)
  • 12 slices of prosciutto

Following the steps is quite easy and it takes you about 7-10 minutes:

  1. Grate 200 gr of cheddar, cut the remaining cheddar into small slices, lightly beat the egg and mince the garlic.
  2. In the flour bowl mix together the baking powder,milk,yoghurt and egg.
  3. Incorporate the grated cheddar into the mix.
  4. Put the butter in a pot and slowly heat it up. When the butter is all melted add the garlic and stir well for about 1 minute. Take the pot away from the stove.
  5. Spray the muffin tray with a bit of oil.
  6. Now you are going to make muffin sandwiches with quite a few layers: first, put the prosciutto in each muffin shape, add about one tablespoon of batter, add a teaspoon of the garlic infused oil, the cheddar slices and finally another tablespoon of batter.
  7. Put in the over (pre-heated at 180 degrees) for about 20 minutes, until they are brown on top. Yes they are not the best looking muffins once you get them out of the oven.
  8. That’s it! After they have cooled a bit, carefully take them out of the tray and serve them.

The combo of aromas is just too amazing and we both ended up finishing the entire tray of muffins in one sitting, but, to be honest, since it is the weekend I do not want to ruin my mood by thinking of how the scale is going to tip at my next doctor’s appointment. I can tell you that the little bundle of joy (which is very energetic these days) enjoyed them very much and I hope you will too!

L.

 

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One thought on “Weekend Breakfast Perfection…

  1. […] by that. On the remaining days of the week, I try and satisfy all my cravings (see here 1, 2, 3, 4, 5, 6) as well as some other things that I never usually eat (yes, I had a bucket of KFC twice during […]

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