• 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


  • 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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