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Toad-in-a-Hole Muffins

I Quit Sugar- Toad-in-a-hole Muffins
  • 6 muffins servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
I Quit Sugar- Toad-in-a-hole Muffins

If you love the traditional UK Toad-In-A-Hole, you’ll love our version with an easy batter and broccoli for some added greens.  

Servings: 6 muffins
Preparation: 10 mins
Cooking: 25 mins

Tags: , , , , , ,

Ingredients

  • 2 1/2 teaspoons olive oil.
  • 1 egg.
  • 3/4 cups full-fat milk.
  • 3/4 cups gluten-free flour (you can use regular flour if you prefer).
  • pinch sea salt.
  • 6 small chipolata sausages (pork, lamb, beef or chicken).
  • 1/2 cup finely chopped broccoli florets.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.

2. Place roughly ¼ of a teaspoon of olive oil into each hole of a 6-hole muffin tray. Place muffin tin into the hot oven and leave for 10, so oil is very hot.

3. Meanwhile, whisk together egg and milk in a pouring jug. Then whisk in flour and salt until smooth. Set aside.

4. Add the remaining olive oil into a frying pan over medium-high heat. Add in sausages and cook until sausages are browned all over and almost cooked through. Set aside, chop into two pieces.

5. Remove the muffin tin from the oven and pour the batter into the muffin holes until ¾ full. Add in the sausages and sprinkle over the shredded broccoli florets, pushing some pieces into the batter. Place muffin tray back in the oven and cook for 15 minutes or until muffins are fluffed up and cooked through.

6. Once cooked, remove from the oven and allow to cool in the muffin tray before flipping out.


Note

* To store, place into a container and store in the fridge. You will be eating two of these muffins per serve for breakfast over the week.

Paleo and dairy-free option: Make a batch of our Green Bacon + Egg Cupcakes instead.

If you love the traditional UK Toad-In-A-Hole, you’ll love our version with an easy batter and broccoli for some added greens.

Ingredients

  • 2 1/2 teaspoons olive oil.
  • 1 egg.
  • 3/4 cups full-fat milk.
  • 3/4 cups gluten-free flour (you can use regular flour if you prefer).
  • pinch sea salt.
  • 6 small chipolata sausages (pork, lamb, beef or chicken).
  • 1/2 cup finely chopped broccoli florets.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4.

2. Place roughly ¼ of a teaspoon of olive oil into each hole of a 6-hole muffin tray. Place muffin tin into the hot oven and leave for 10, so oil is very hot.

3. Meanwhile, whisk together egg and milk in a pouring jug. Then whisk in flour and salt until smooth. Set aside.

4. Add the remaining olive oil into a frying pan over medium-high heat. Add in sausages and cook until sausages are browned all over and almost cooked through. Set aside, chop into two pieces.

5. Remove the muffin tin from the oven and pour the batter into the muffin holes until ¾ full. Add in the sausages and sprinkle over the shredded broccoli florets, pushing some pieces into the batter. Place muffin tray back in the oven and cook for 15 minutes or until muffins are fluffed up and cooked through.

6. Once cooked, remove from the oven and allow to cool in the muffin tray before flipping out.

Note

* To store, place into a container and store in the fridge. You will be eating two of these muffins per serve for breakfast over the week.

Paleo and dairy-free option: Make a batch of our Green Bacon + Egg Cupcakes instead.