The Sunrise Savoury Muffin

Fri, 8 May 2026

Make these Friday night, grab them at 4:00 AM. 

If you’re doing the walk this weekend, the last thing you want to do is start cooking in the middle of the night. These are the perfect "pre-game" fuel, you can make a batch on Friday evening, and they’re ready to go when your alarm hits. They’re light, packed with veg, and way better than a sugary cereal bar when you’re out in the fresh air. 
 
Ingredients: 
250g Self-raising flour 
1 tsp Baking powder & a good pinch of salt 
3 Eggs 
100ml Milk (whatever you have in the fridge) 
80ml Olive oil (or melted butter if you want them richer) 
1 Red pepper, finely chopped 
100g Feta, just crumbled by hand 
2 Big handfuls of spinach (roughly chopped so it wilts easy) 
3 Spring onions, sliced up 
A little sweetcorn for that "sunrise" yellow 
The Secret Finish: A sprinkle of turmeric and some pumpkin seeds for the top. 
 
Method: 

Get a pan hot with a little oil/butter. Throw in your peppers and spring onions for a few minutes until they’ve softened up. Toss the spinach in at the very end just to let it wilt, then take it off the heat. 

Whisk your eggs, milk, and oil in a big bowl. Sift in your flour, baking powder, and salt. Give it a gentle fold, don't go crazy here, if you over-mix them, they won’t be as fluffy! 

Fold in those sautéed veggies, your feta, and the corn. 

Spoon the mix into your muffin tin. Before they go in the oven, give each one a little dust of turmeric, it gives them a beautiful golden "sunrise" crust. 
Pop them in at 180°C for about 20 minutes. You’re looking for a nice golden top and a clean skewer. 

A few handy tips: 
Add a kick: If you need a bit of a wake-up call, throw some dried chili flakes into the batter. 
Make them yours: No feta? Use cheddar. No spinach? Use kale or even some frozen peas. Basically, whatever you have in the fridge.  
 
Enjoy the walk, take in the sunrise, and make sure you have one of these waiting for you when you get back!