Winter-spiced citrus muffin splits

Rachel Hale-McKenna

This powerful combination brings vitamin C, protein, fats and beneficial spices to the breakfast table and it’s gluten-free, thanks to Quality Bakers Muffin Splits.

Ingredients

2	Oranges (Main)
1	Grapefruit (Main)
3 Tbsp	Maple syrup
2	Eggs (Main)
2 Tbsp	Cream
2 tsp	Sugar
¼ tsp	Cinnamon
¼ tsp	Turmeric
1 pinch	Nutmeg
3	Quality Bakers Gluten Free Sourdough Muffin Splits, use up to 4 (Main)
1 dash	Oil, for frying
1 small knob	Butter, for frying
1 bowl	Yoghurt, for serving

Directions

1. Zest one of the oranges. Place zest in a bowl. Cut the orange and grapefruit flesh into segments and heat gently with maple syrup until just boiling. Turn off heat.
2. Beat the eggs, cream, sugar, cinnamon, turmeric and nutmeg into the orange zest.
3. Soak muffin splits in egg mixture for 30 seconds each side and fry in a little oil and butter until brown on both sides.
4. Serve stacked with orange and grapefruit segments and syrup and a dollop of yoghurt.

More nutritious breakfast ideas

• Apple and walnut, oat and quinoa porridge
• Pea pancakes
• Creamy spinach and mushroom baked eggs