Leftover muffins

by Beca Lyne-Pirkis

A great little recipe to use up items from your fridge

A great lunch with some salad and a perfect on-the-go snack for children and adults of all ages.


60g unsalted butter
225g self-raising flour
50g cheddar cheese, grated
25g parmesan, plus some for grating
2-3 slices of cooked ham, chopped
A handful of broccoli florets, chopped and blanched
100g leftover roasted vegetables, chopped
2 eggs
175ml whole milk

Muffin tray 


Line 6-8 muffin holes with cases and preheat the oven to 200C.

Rub the butter into the flour until it resembles breadcrumbs. Add ½ tsp salt, the cheese, ham, broccoli florets and any leftover roasted vegetables and mix until evenly combined.

In a separate bowl, mix together the eggs and milk, then add them to the other ingredients. Stir until just combined, making sure that there are no pockets of flour. Spoon the mixture into the muffin cases until they’re three-quarters full.

Grate some parmesan and sprinkle it on top of the muffins. Bake on the middle shelf for around 18-20 mins, or until golden brown.

Perfect in a picnic, or served warm with a salad.

Recipe: Beca Lyne-Pirkis