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- Preheat the oven to 170˚C/150˚C fan/gas mark 3. Lightly grease a 12-cup muffin tray with rapeseed oil.
- 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.
- In a jug, whisk together the melted butter, eggs, mustard, garlic rapeseed oil and milk.
- 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.
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