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These savoury muffins are a great way to use up any surplus cheese, as well as leftover carrots and parsnips. They freeze well too.
250g self-raising flour
½ tsp mustard powder
½ tsp salt
1 large egg, beaten
50g unsalted butter, melted, plus extra to serve
about 200g leftover roast carrots and parsnips, roughly mashed
75g medium hard cheese (cheddar, gruyère or red Leicester), grated
50g blue cheese or soft cheese (stilton, gorgonzola or brie), chopped or crumbled
3 sage leaves, chopped
1. Preheat the oven to 200˚C, gas mark 6, 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.
2. In a jug, mix the egg, 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 overmix.
3. Spoon the muffin mixture into the paper cases; bake for 18-20 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.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per muffin 756kJ
This recipe was first published in November 2019.