Today, I’m sharing this tasty recipe for vegan raspberry muffins with ricotta. It happens to be vegan, so it’s perfect for everyone in the family, including those who might be eating egg and ...

Return the saucepan of water to a simmer and poach the eggs for about 4 minutes, until set on the outside but with runny yolks. Remove with a slotted spoon and drain. Toast the muffins and butter ...

Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated beetroot.

Oil a 12-hole muffin tin and line with 12 squares ... Meanwhile in another bowl, mix the eggs, yoghurt, milk, honey and vegetable oil until well combined. Pour the wet ingredients into the dry ...

I layer muffin cups with frozen shredded hash browns and uncooked scrambled eggs (or blended tofu and vegetable broth for me). Then I divide everyone's favorite omelet mix-ins among the muffin ...