Savory muffins egg surprise

You can call it a savory muffin, you can call it a vegetarian scotch egg, or even portable breakfast, but these easy to make treats are as delicious as they are pretty. Read on for the recipe on how to make them and what variations I've tried so far.

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One of my favorite things about this recipe is that it comes together quickly, in only one bowl. I grate the zucchini on the coarse side of the box grater so it doesn't turn to mush, then squeeze it thoroughly. The carrot goes on the fine side and doesn't need squeezing out quite as much - I used white carrot in this batch as you can see below:

The recipe makes 12 regular muffins, or 8 egg surprise muffins (portable breakfast). I like it make it half and half, that way everyone can get their favorite version - 4 egg filled and 6 regular muffins.

The nutritional yeast gives the batter a cheesy flavor, you can sub in 1/4 cup of finely grated cheese instead if you prefer. I do love the cheese sprinkled on top for both flavor and texture.

More detail coming soon :) 

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Savory muffins (egg surprise)

Ingredients

• 2 eggs
• 2/3 cup unsweetened applesauce
• 1/3 cup coconut milk
• 1 tbsp nutritional yeast
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup finely grated carrots
• 3/4 cup coarsely grated zucchini, squeezed
• 1 cup quick oats
• 1 cup whole wheat flour
• handful of grated cheese
• Optional: 4 or 8 eggs, see notes

Method

1. Preheat oven to 350 degrees F and line a muffin pan with paper liners or parchment.
2. If you want to make the scotch egg/egg surprise version, boil the eggs until whites are set and middle is very creamy, see notes. Cool completely.
3. In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, coconut milk, nutritional yeast, baking powder, baking soda, salt and whisk well to combine.
4. Add carrots and zucchini and stir a few times.
5. Add oats and whole wheat flour; gently mix until combined. Do not over mix.
6. For plain muffins, distribute batter evenly among 12 cupcake liners. For egg surprise muffins, scoop a spoonful of batter into each of 8 liners. Place egg on top, press slightly, then spoon enough batter on top to just cover the egg on all sides. I like to make half and half (4 egg muffins, 6 plain from one batch.
7. Sprinkle cheese on top, to taste. A sharp cheese like cheddar, fontina or parmesan works well.
8. Bake in the preheated oven 24-26 minutes until golden and set. Add 3-5 min if you prefer your egg yolk to be cooked through
9. Enjoy warm, or cover and store in fridge, then reheat slightly before serving.

Notes

• To cook the eggs for including in the recipe, follow these simple steps: bring water to a boil. Gently lower the eggs in the water, and set a 5'30" timer. When timer is up, immediately cool eggs in either running cold water or a bowl of ice water. Let cool then peel carefully as they're very soft inside.
• I love a runny yolk, but it's best served warm from the oven. To keep a runny yolk, chill the eggs in the fridge before peeling and encasing in the muffin batter to bake. For a semi-set yolk, cool to room temperature after boiling and use directly. For a well cooked egg, leave in the oven a few exta minutes.
• You can use whole milk and/or regular all purpose flour in the recipe.
• Cheese is optional, but adds a delicious flavor and great melty crust on top. It also tends to prevent the muffin batter from splitting over the egg, which causes uneven cooking