Ingredients

300g left-over cooked meat; ham, chicken (see variations)

200g sifted self raising flour

300g onion or spring onion/chives or combined

300g left-over cooked vegetables (see variations)

4 large eggs – well beaten

150ml oil or melted butter

100g Mascarpone or cream

100g mature cheese grated or soft cheese crumbled

125ml milk

1 level teaspoon salt or to taste

1/2 teaspoon pepper or to taste

2 muffin trays oiled

Muffin cups or lining (optional)

Method

Preheat electric oven to 160 degrees for 10 minutes.  In a large bowl combine the melted butter or oil with the beaten eggs, Mascarpone or cream. Season it with salt and pepper followed by the flour, left-over meat and vegetables as well as the cheese. Combine all by stirring and then add the milk to make it into a nice flowing consistency.

Place the mixture in well oiled muffin trays filled nearly to the top but allowing some room for the mixture to rise.  At this stage you may sprinkle the top with more cheese or with some spices before baking. Bake in a moderate oven for approximately 20 minutes. It should be well-risen by now and if pressed gently it should spring back, if not return it to the oven for further 5 to 10 minutes approximately. Remove and serve hot or place on cooling rack to cool down for eating later.

Variations and My Story

This recipe is made up of all of the usual left-overs from the Christmas Day feast but you may use alternative as you see fit. Cooked meat can be turkey, chicken, ham, bacon etc. Cooked vegetables that I used were; broccoli, carrots, beans, peas etc. Strong mature cheeses, ham or bacon have a high salt content, so, use seasoning accordingly.  The muffins were nice served with chutney and even my left-over cranberry sauce! Cold muffins are great for snacks, picnics and in lunch boxes. If you wish to make this as a slice then certainly use a square tin and bake for roughly 40 minutes.