Name: Cheese & Vegetable Breakfast Buns
Yield: Makes 12
Cuisine: United Kingdom
Ingredients: 125 g extra mature Cheddar cheese (grated, with some set aside to add to the top of the unbaked muffins); 1 × 125 ml pot of natural yogurt; 2 medium carrots, peeled and grated; Salt and pepper to taste; 50 g butter; 225 g self-raising flour; 75 g jumbo oats (set some aside to sprinkle on top of muffins); 2 free-range eggs, beaten with 125ml milk; 1 large leek, cleaned and trimmed (cut in half and then cut into small pieces); 4 shallots, peeled and finely diced; ½ teaspoon English mustard powder

Preparation info

Makes
12

Difficulty
Medium

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

These delicious savoury buns hide a healthy secret: as well as cheese and oats, they are packed with leeks and carrots for a tasty, veggie-style breakfast bake. They’re also a perfect accompaniment for soup, casseroles and to add to the school or office lunch box, as well as picnics. The vegetables can be sautéed beforehand for ease, or you can use leftover cooked veggies too.