Serve these delicious savoury muffins as part of an appetising cooked breakfast. This recipe is great for using up any cooked green vegetables, such as leeks, broccoli, courgettes or spinach leftover from another main meal
Makes 24 mini or 12 regular muffins
1. Preheat the oven to 200°C (400°F) mark 6.
2. Blend the cooked vegetables to a pulp in a food processor.
3. In a bowl combine the flour, vegetables, seasoning and half the cheese in a large mixing bowl.
4. Whisk together the milk, egg, mustard and oil and gradually pour this liquid into the dry ingredients. Mix gently and expect there to be some lumps.
5. Lightly grease a tray of 12 muffin moulds or 24 mini moulds. Half fill each one with the batter mixture and sprinkle with the remaining cheese.
For an indulgent breakfast serve with grilled bacon rashers, poached eggs and grilled tomatoes.
6. Bake for 20 - 25 minutes or until each muffin has a puffed up. Remove and place on a cooling rack.
By Caroline Marson, © For further tips on reducing food waste, visit Love Food Hate Waste
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