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  • 250g SR Flour
  • 1/2 tsp mustard powder
  • 1/2 salt
  • 1 large egg
  • 250ml milk
  • 50g unsalted butter, melted
  • 200g leftover roast vegetables, eg. carrots and parsnips roughly mashed
  • 75g medium hard cheese eg. Cheddar grated
  • 50g blue or soft cheese crumbled
  • 1 tsp dried sage
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    Method

    • step 1

      Preheat the oven to 200° C and line a 12 hole muffin tin with paper cases. In a large bowl, combine the flour, mustard powder, salt and some freshly ground black pepper.
    • step 2

      In a jug, mix the eggs, milk and melted butter. Stir the mashed veg, both cheeses and the sage into the flour mixture, then make a well in the centre and pour in the milk mixture. Use a wooden spoon to gently mix, until almost all combined. Be careful not to over mix.
    • step 3

      Spoon the muffin mixture into the paper cases, bake for 18 to 20 minutes, until risen, golden and springy to touch. Transfer to a wire rack to cool a little and serve warm or at room temperature with extra butter, if liked.
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