Name: Five-a-Day Cheese Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: British, American, Australian
Ingredients: 75g jumbo oats (set some aside to sprinkle on top of muffins); 225g self raising four; 125g extra mature Cheddar cheese (grated, with some set aside to add to the top of the un-baked muffins); 1/2 teaspoon English mustard powder; salt and pepper to taste; 50g butter; 1 large leek, cleaned and trimmed (cut in half and then cut into small pieces); 4 shallots, peeled and finely diced; 2 medium carrots, peeled and grated; 2 eggs, beaten with 125mls milk; 1 x 125ml pot of natural yoghurt

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This wonderful new recipe for Five-a-Day Cheese Muffins is just perfect for breakfast on the go, as well as the school and office lunch box.

A “Back to School” and “Low Energy” Bake

This wonderful new recipe for Five-a-Day Cheese Muffins is just perfect for breakfast on the go, as well as the school and office lunch box.

It’s that time of year again, back to school for most of the UK (although Scotland returned a few weeks ago).

And, as we are all aware, fuel and heating costs are on the rise – so there’s never a better time to have a baking day, where you can use the oven for multiple meals and bakes for the week ahead.

I will be sharing lots of energy saving recipes over the next few weeks too – using the microwave, air fryer and slow cooker.

These really are Five-a-Day Cheese Muffins, packed with veggies and healthy oats. Use low fat vegetable spread for fewer calories, and less fat, if counting calories and low fat is important.

These delicious savoury muffins hide a healthy secret; as well as the cheese and oats, they are packed with leeks and carrots for a tasty veggie style breakfast bun.

These breakfast muffins taste delicious, and are also perfect when served with soups and stews too.

Substitutions and Notes

Lower fat cheese also works well in this delectable recipe, but make sure it’s a mature or vintage Cheddar cheese for more oomph.
Add fried mushrooms for an extra dimension, and fried ham or bacon laedons for a meaty version too.
In place of the yoghurt, add cottage cheese for even an higher protein muffin.
Use low fat vegetable spread for fewer calories, and less fat.

Ingredients Needed

75g jumbo oats (set some aside to sprinkle on top of muffins)
225g self raising four
125g extra mature Cheddar cheese (grated, with some set aside to add to the top of the un-baked muffins)
1/2 teaspoon English mustard powder
salt and pepper to taste
50g butter
1 large leek, cleaned and trimmed (cut in half and then cut into small pieces)
4 shallots, peeled and finely diced
2 medium carrots, peeled and grated
2 eggs, beaten with 125mls milk
1 x 125ml pot of natural yoghurt

More Muffins Recipes

Bacon Cheese & Onion Spelt Muffins — Bacon, Cheese & Onion Spelt Muffins

Cheese, Sweetcorn and Spring Onion Muffins — Bacon, Cheese & Onion Spelt Muffins

Apple Pie Muffins — Baked Jam Doughnut Muffins

Back to School Pudding Recipes

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Five-a-Day Cheese Muffins Recipe

Five-a-Day Cheese Muffins

Yield: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These really are Five-a-Day Cheese Muffins, packed with veggies and healthy oats. Use low fat vegetable spread for fewer calories, and less fat, if counting calories and low fat is important.

This wonderful new recipe for Five-a-Day Cheese Muffins is just perfect for breakfast on the go, as well as the school and office lunch box.

These delicious savoury muffins hide a healthy secret; as well as the cheese and oats, they are packed with leeks and carrots for a tasty veggie style breakfast bun.

These breakfast muffins taste delicious, and are also perfect when served with soups and stews too.

Ingredients

75g jumbo oats (set some aside to sprinkle on top of muffins)
225g self raising four
125g extra mature Cheddar cheese (grated, with some set aside to add to the top of the un-baked muffins)
1/2 teaspoon English mustard powder
salt and pepper to taste
50g butter
1 large leek, cleaned and trimmed (cut in half and then cut into small pieces)
4 shallots, peeled and finely diced
2 medium carrots, peeled and grated
2 eggs, beaten with 125mls milk
1 x 125ml pot of natural yoghurt

Instructions

Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 12 hole muffin tray with paper cases. Melt the butter and fry the leeks and shallots until just soft. Set to one side.

Mix the oats, flour, cheese, mustard powder, salt and pepper together in a large bowl.

Add the yoghurt and the beaten and egg milk mixture and pour over the dried ingredients. Gently mix together to combine.

Add the grated carrots and cooked leeks in the melted butter, mix until JUST combined, do not over mix.

Spoon the muffin mixture into the paper cases and sprinkle over the cheese with with a few jumbo oats.

Bake in preheated oven for 15 to 20 minutes, or until risen and golden brown.

Serve warm for breakfast or with casseroles and soups. Great for packed lunches too.

Notes

Lower fat cheese also works well in this delectable recipe, but make sure it's a mature or vintage Cheddar cheese for more oomph.

Add fried mushrooms for an extra dimension, and fried ham or bacon laedons for a meaty version too.

In place of the yoghurt, add cottage cheese for even an higher protein muffin.

Use low fat vegetable spread for fewer calories, and less fat.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 136Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 151mgCarbohydrates 10gFiber 1gSugar 3gProtein 6g

(This recipe originally appeared on Lavender and Lovage as part of a meal plan in 2014)