Savoury lunch muffins

Savoury lunch muffins Easy Food
Makes 12
Rapeseed oil, for greasing
200g wholemeal flour
200g self-raising flour
35g oats
1 tsp baking powder
125g grated Cheddar
120g cooked ham, chopped
2 shallots, thinly sliced
170g butter, melted
3 free-range eggs, beaten
1 tbsp wholegrain mustard
1 tsp garlic rapeseed oil
280ml fresh milk
Salt and black pepper

  1. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Lightly grease a 12-cup muffin tray with rapeseed oil.
  2. In a deep bowl, mix together the dry ingredients – wholemeal flour, self-raising flour, oats, baking powder,  Cheddar, chopped ham, shallots and then season with some salt and black pepper.
  3. In a jug, whisk together the melted butter, eggs, mustard, garlic rapeseed oil and milk.
  4. Make a well in the centre of the dry ingredients and pour in the liquid mixture, stirring gently until just combined. Pour into the prepared muffin tin and bake for 20-25 minutes until golden brown and firm to the touch. Cool on a wire rack.