Butter and Mustard Breakfast Muffins recipe

Name: Butter and Mustard Breakfast Muffins
Total time: 30 min
Yield: 6 servings
Cuisine: British
Ingredients: 70g Butter; 2 Eggs; 180g Coconut Greek Yoghurt; 2 tsp Mustard; 200g Cake Flour

Fluffy savoury muffins with a soft crumb and a gentle mustard warmth, brightened by tangy yoghurt. They are excellent for breakfast boxes or a quick grab-and-go snack.

30 min · Easy · British Jump to method

Ingredients

6 servings

70g Butter
2 Eggs
180g Coconut Greek Yoghurt
2 tsp Mustard
200g Cake Flour

Nutrition	Per serving
Calories	273 kcal
Protein	5.6 g
Carbohydrates	25.8 g
Fat	15.2 g
Saturated fat	9.3 g
Fibre	0.7 g
Sugar	4.3 g
Sodium	174 mg

Why this works

Moderate-energy muffins with a relatively high saturated fat content and modest protein, best enjoyed in moderation rather than as an everyday staple.

Source of protein. Eggs and Greek yoghurt contribute a modest amount of protein, which helps with satiety and tissue repair.

Contains some calcium. The yoghurt provides calcium, though the amount may vary depending on the product used.

Watch saturated fat. Butter and coconut-based yoghurt are likely to push saturated fat up, which is worth noting for heart health.

Method

Heat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and line a muffin tray with paper cases or grease well with butter.
Melt the butter and whisk it with the eggs, Coconut Greek Yoghurt and mustard.
Stir in the cake flour until just combined; do not overmix.
Divide the batter between the muffin cups.
Bake for 15–18 minutes until risen and golden.
Leave to cool slightly before serving.

Prefer the classic version? Banana Oat Muffins

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