You can scramble the eggs in the muffin tin cups but I find it easier to use a bowl. Scramble the eggs. If you want to scramble the eggs and bake them, you can. Just make sure the egg whites and ...

Neli from the Delicious Meets Healthy blog is doling out her egg cup recipe – which she praises ... preheating your oven to 190C, lining a muffin tin with either silicone or paper liners ...

Each of the filling options is enough to make 8 egg muffins, so pick your favourite. For this recipe you’ll need a muffin tin with at least 8 holes. Nutrition information can be found in the tips.

Grease and line a 12-muffin tin with greaseproof paper cups. Heat the oven to 175°C. Cream the butter and sugar together. Add a beaten egg, one at a time until well incorporated into the butter ...

Line 4 of the holes of a large muffin tin with baking paper ... Allow to cool, then chop into pieces and set aside. Beat the eggs and the yoghurt together until smooth and aerated, then stir ...

Preheat the oven to 180°C and line a muffin tin with 12 paper cases. Beat the eggs, oil, milk and yoghurt together. Add in the sugar and flour and combine. Stir the chunks of gooseberry and scoop ...

Line a 12-cup muffin tin with paper liners ... In a medium bowl, whisk together the egg, coffee, buttermilk, oil, and vanilla. Starting with the mixer on low speed, mix the dry ingredients ...