Gluten Free Frying Pan Muffin with Egg
Adapted from the MasterChef recipe bank, this savory gluten-free frying pan muffin offers a fun twist on a classic UK-style egg-based dish, with eggs nestled right into the top. Packed with kale, sunflower seeds and nutritious Eggland’s Best eggs, it is hearty enough for brunch or lunch – an easy choice for casual entertaining or everyday moments alike.
Ingredients
8 Eggland's Best eggs, large
1 cup gluten-free plain flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
a few good grinds of black pepper
1 cup plain yogurt
2 tbsp tasteless oil, such as sunflower, plus a little extra for greasing your pan
2/3 cup kale or Cavolo Nero, stalks removed, blanched and chopped
1/3 cup sunflower seeds
Preparation
- Preheat oven to 395°F.
- Sieve the flour, baking powder, baking soda, salt and black pepper into a large bowl.
- Combine 2 of the Eggland’s Best eggs, yogurt and oil in a separate bowl.
- Fold the egg mixture into the dry ingredients being careful not to overwork it at this stage.
- Do the same with the blanched kale and the sunflower seeds.
- Lightly oil the frying pan then pour in all the mixture, smoothing it over so that the top is level.
- Using a tablespoon, make 6 deep evenly-spaced indents in the mixture.
- Gently break an egg into each indent and place the pan in the oven.
- Cook for 15-18 minutes or until golden. You should be able to stick a skewer in the muffin and take it out dry. You want the egg whites to be cooked but the yolks to still be slightly runny.
- Serve right away and enjoy.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 muffin |
|---|---|
| Calories | 270 |
| Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 235mg |
| Sodium | 600mg |
| Carbohydrates | 26g |
| Dietary Fiber | 1g |
| Protein | 12g |
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