Get in on this viral marvel and start spreading that buzz! Buzzy was made for all up and coming modern publishers & magazines!

Fb. In. Tw. Be.

Egg Brunch-Muffins

Packed with yummy veg, this recipe from Annabel Karmel makes marvellous muffins that even the youngest of eaters will love.

Serves 8 Total Time 45 mins


  • 6 small new potatoes, diced
  • 4 large British Lion eggs
  • 3 tbsp milk
  • ½ red pepper, deseeded and finely diced
  • 50g frozen peas
  • 2 tbsp fresh basil, chopped
  • 50g cheddar cheese, grated
  • 8 cherry tomatoes, chopped in half


  1. Preheat the oven to 180˚C fan/Gas Mark 6.
  2. Cook the potatoes in boiling water for 15 minutes. Then drain, cool and dice.
  3. Beat the eggs and milk together in a bowl. Add the diced potatoes, red pepper, peas, cheddar cheese, tomatoes and basil. Mix together.
  4. Spoon the mixture into 8 muffin holes. Bake for around 20 minutes until well risen, golden brown and set in the middle.
  5. Leave to cool slightly before removing from the muffin trays. Then pack them into their lunchboxes (that goes for grown-ups too!)

Want more from Annabel Karmel? View the whole range on our site.

You don't have permission to register