Winter-spiced citrus muffin splits
Photo by 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.
- 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.
- Beat the eggs, cream, sugar, cinnamon, turmeric and nutmeg into the orange zest.
- Soak muffin splits in egg mixture for 30 seconds each side and fry in a little oil and butter until brown on both sides.
- Serve stacked with orange and grapefruit segments and syrup and a dollop of yoghurt.
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