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Mini Mexican Muffins from Rhiannon Lambert

Exclusive recipe from 'Re-Nourish' the new book from Harley Street Nutritionist Rhiannon Lambert! Great for breakfast or a healthy afternoon snack, they contain healthy fats and protein, helping us feel satisfied for longer. If you use wholemeal flour, you'll be getting additional fibre and nutrients too!

Prep Time: 15 mins
Cooking Time: 15-18 mins
12 people

Ingredients

4 tbsp Classic Olive Oil
1 red pepper, de-seeded and diced
1 tbsp pumpkin seeds (+ extra for topping)
1 tbsp sunflower or poppy seeds (+ extra for topping)
200ml milk of choice
1 medium egg
300g wholemeal or standard self raising flour
1 tsp hot or smoked paprika
1/2 tsp salt
pinch of black pepper
handful of chopped coriander (optional)
20g cheddar (+ extra for the topping)

Method

Preheat the oven to 180°C fan/ 200°C/400°F/ gas mark 6 and line a 12-hole shallow muffin tray with paper cases.
Warm 1 tbsp of olive oil in a frying pan over a medium heat and saute the diced pepper for 3-4 minutes. Add the seeds to the pan and toast for a final minute, stirring often.
Put the milk, remaining olive oil and egg into a bowl and beat together with a fork or whisk.
In a second bowl, combine the flour, paprika, salt, pepper, coriander and cheese.
Tip the cooked peppers and seeds into the egg mix, stirring to distribute them.
Gently fold in the flour mixture, taking care not to overwork the mixture. The batter should be fairly stiff.
Using two spoons, divide the muffin batter evenly between the paper cases. Sprinkle with a few extra seeds, then bake in the oven for 15-18 minutes until browned on top and a skewer inserted into the centre comes out clean.
If you like, add a small amount of butter or olive oil on top of each warm muffin and sprinkle with a little extra cheese.
Transfer to a wire rack and allow them to cool slightly before eating- they are delicious warm but can be eaten cold.