Carrot, Leek and Oat Cheese Muffins

Serves	12
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Bread, Breakfast, Side Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Formal Party, Halloween
By author	Karen S Burns-Booth

These delicious savoury muffins hide a healthy secret; as well as the cheese and oats, they are packed with leeks and carrots for a tasty veggie style breakfast bun! Also perfect to accompany soup, casseroles and to add to the school or office lunch box, as well as picnics.

Ingredients

75g jumbo oats (set some aside to sprinkle on top of muffins)
225g self raising four
125g extra mature Cheddar cheese (grated, with some set aside to add to the top of the un-baked muffins)
1/2 teaspoon English mustard powder
salt and pepper to taste
50g butter
1 large leek, cleaned and trimmed (cut in half and then cut into small pieces)
4 shallots, peeled and finely diced
2 medium carrots, peeled and grated
2 eggs, beaten with 125mls milk
1 x 125ml pot of natural yoghurt

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 12 hole muffin tray with paper cases. Melt the butter and fry the leeks and shallots until just soft. Set to one side.
Step 2	Mix the oats, flour, cheese, mustard powder, salt and pepper together in a large bowl.
Step 3	Add the yoghurt and the beaten and egg milk mixture and pour over the dried ingredients. Gently mix together to combine.
Step 4	Add the grated carrots and cooked leeks in the melted butter, mix until JUST combined, do not over mix.
Step 5	Spoon the muffin mixture into the paper cases and sprinkle over the cheese with with a few jumbo oats.
Step 6	Bake in preheated oven for 15 to 20 minutes, or until risen and golden brown.
Step 7	Serve warm for breakfast or with casseroles and soups. Great for packed lunches too.