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+ servings

Fried egg muffins

These are the most delicious fried egg muffins! They are low in fat, no whipped cream, have only the sugar you need, and bake up super fast. You can serve them for coffee at Easter or even for brunch.
Prep Time 10 mins
Cook Time 10 mins
Backzeit 20 mins
Total Time 40 mins
Course Cake, Dessert, Pastry, side dish
Servings 12 Muffins

Equipment

  • 1 Muffin tin (for 12 muffins)
  • 12 Muffin cups (paper) (Alternative: made of silicone)

Ingredients
  

  • 125 g Flour (e.g. 1/3 wholemeal flour and 2/3 type 550)
  • 1 tsp Baking powder
  • 1 Pck Vanilla sugar (Alternative: 2 tsp homemade vanilla sugar)
  • 70 g Sugar
  • 25 g neutral plant oil (e.g. rapeseed oil)
  • 1/4 small bottle Lemon flavor (e.g. Dr. Oetker lemon flavoring vial; alternatively: grated lemon)
  • 90 g Plant milk (e.g. soy, oats, etc.)
  • 20 g Chocolate drops / chocolate shavings (can also be omitted)

Topping:

  • 2 cans Apricot halves (1 can = 135 g drained weight)
  • 150 g vegan Crème fraîche (e.g. Dr. Oetker - Creme Vega or homemade crème fraîche)
  • 100 g Vanilla soy yogurt
  • 2 Pck Vanilla sugar (Alternative: 4 tsp homemade vanilla sugar)
  • 2 tsp Sugar

Instructions
 

  • Fill the muffin tray with muffin cups (made of paper) and preheat the oven to 175° top/ bottom heat.
  • Mix all dry ingredients: Place Flour, Baking Powder, Vanilla Sugar and Sugar in the mixing bowl and mix on medium-high speed (Thermomix: 15 sec on speed 6; Alternatively: hand mixer or food processor).
  • All wet ingredients: Add plant oil, lemon flavoring and plant milk and mix everything together (Thermomix: 30 sec. speed 6; Alternatively: hand mixer or food processor).
  • Fold the chocolate drops into the dough and spoon the dough into the muffin tins (approx. 1 heaping tablespoon per muffin tin). Place the muffins in the oven and bake for approx. 20 min.
  • Remove the finished muffins from the oven and let cool for about 1 - 1.5 hrs.

Prepare topping:

  • Place apricot halves in a sieve and drain over a bowl.
  • Mix the vegan crème fraîche, vanilla soy yogurt, vanilla sugar and sugar in a bowl with a spoon. Using a teaspoon, place the vanilla cream evenly on the muffins (leave a little space around the edge, as the cream may still sink a little) and place an apricot half in the center of each, with the bulge facing up.
  • Place muffins in the refrigerator until ready to serve. Enjoy your meal!

Notes

  • Alternatively, you can prepare the topping with vegan whipped cream, cream stiffener, sugar and vanilla sugar.
  • I recommend you to use a muffin tray as described in the recipe for the necessary stability, because muffin cups alone (made of paper or silicone) can collapse during baking
  • You can also replace the sugar with birch sugar or other sweetener
Keyword Apricot, fried egg muffin, low fat, Muffin, Vanilla
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