Ingredients
300ml milk
3 eggs
300g self-raising flour
100g porridge oats
1 tsp of baking powder
1/2 tsp of dried mustard powder (omit if you don’t have this)
200g strong cheese, grated
1 carrot, coarsely grated
Salt and pepper
A few slices of ham
Chives (leave out for fussy little people)
Seeds to sprinkle on top
Recipe courtesy of Miranda Gore Browne.
Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.
Method
Preheat the oven to 200 degrees and line a 12-hole cupcake tin with cake cases or squares on baking paper.
Put the eggs and milk into a jug and beat well with a fork.
Sift the flour, baking powder and mustard powder, if using, into a large mixing bowl and season well with the salt and pepper. Add about two-thirds of the grated cheese, the grated carrot and the oats.
Pour the egg mixture onto the dry ingredients and stir with a wooden spoon.
Spoon into the prepared cupcake cases.
Add a little ham and a few chives to each one, sprinkle cheese on top and a few seeds.
Pop into the preheated oven to bake for about 20 minutes or until golden and springy.
Eat when still warm!