Cheese & Vegetable Breakfast Buns

Great Britain


Preparation info

  • Makes


    • Difficulty


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

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.


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


  1. Pre-heat oven to 200°C/400°F/Gas mark 6. Grease and/or line a 12-hole muffin tray with paper cases. (Sometimes the buns stick to the paper cases, so a well-greased tray is best.)
  2. Melt the butter and fry the leeks and shallots until just soft. Set to one side.
  3. Mix the oats, flour, cheese, mustard powder, salt and pepper together in a large bowl.
  4. Add the yogurt, and the beaten and egg milk mixture and pour over the dried ingredients. Gently mix together to combine.
  5. Add the grated carrots, cooked leeks and shallots, mix until JUST combined Do NOT over mix.
  6. Spoon the muffin mixture into the paper cases and sprinkle over the extra grated cheese with a scattering of jumbo oats.
  7. Bake in preheated oven for 15 to 20 minutes, or until risen and golden brown. Remove from the oven and allow to cool slightly before serving warm for breakfast, brunch or with casseroles and soups. Great for packed lunches too.