- 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