• 300 g self-raising flour
  • 80 g flora buttery, melted
  • 1 egg
  • 150 g low fat natural yoghurt
  • 150 ml low fat milk
  • 1 tsp dried oregano or mixed italian herbs
  • 1 and a half cups strong grated cheddar cheese, low fat brand if preferred
  • 150 g lean ham, diced
  • 6 spring onions, finely chopped
  • 150 g chopped sundried or sunblush tomatoes


  • Preheat the oven to 200°C. Line a 12 hole muffin tin with paper cases for big muffins or two trays for mini muffins.
  • Mix the Flora Buttery, egg, yoghurt, milk and oregano together.
  • Sieve in the flour and barely mix.
  • Stir in 1 cup of the cheese, ham, spring onions and tomatoes. Don't over mix, leave the mixture quite lumpy.
  • Spoon into the paper cases and sprinkle the remaining cheese on top of each muffin.
  • Bake for about 20 minutes until baked through and firm.
  • Allow to stand for 5 minutes before serving hot or cold with Flora Light, Flora Original or Flora Buttery as a spread.
  • Cool completely and freeze in plastic bags for up to 2 months.


The perfect picnic bag and lunch box filler, although it may be gobbled up before lunchtime! I love serving these at brunch with scrambled eggs and relish and a handful of rocket. The recipe makes large muffins so you may want to make sixteen more reasonable size ones or mini muffins. I use 'handkerchief' muffin cases to bake these in.

You can watch Rozanne make these muffins on our video page