Preheat the oven to 180C/160C Fan/Gas 4. Brush 8 holes of a non-stick muffin tin with olive oil. Whisk together the eggs, cream and a generous amount of salt and pepper until combined. For the ...

Beat in the eggs 1 at a time until incorporated, then beat in the sour cream, vanilla and 2 tablespoons of water. Beat in the dry ingredients. Spoon half of the batter into the prepared muffin ...

On a lazy weekend morning, the best breakfast sandwich may be one of those towering biscuit creations that requires multiple bowls and more than a few ingredients — plus a knife and fork to eat. On a ...

Then beat in eggs, coconut oil, and vanilla. Slowly, whisk in the flour mixture until there are no lumps. Fill prepared muffin cups about ¾ full. Set aside. Then make the cream cheese topping.

Egg tot muffins can help make breakfast a breeze in the morning. High in protein and flavor they can get the day started ...

Fill the muffin tins about 3/4 of the way full. Make the Cream Cheese Filling: In a large bowl, beat the cream cheese until smooth. Slowly beat in the granulated sugar, egg yolk and vanilla ...

Break the eggs into another bowl and add ... drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle.

It’s apple season and there is nothing I like better than eating a crisp, sweet apple picked from the tree. We have an old apple tree that should be cut down, but this year it produced some ...

Grease and line a 12-muffin tin with greaseproof paper cups. Heat the oven to 175°C. Cream the butter and sugar together. Add a beaten egg, one at a time until well incorporated into the butter ...