Savoury Breakfast Muffins
  1. Preheat oven to 200ÂșC and grease a 12 hole muffin tray.
  2. Put both flours, butter, stock cube and mixed herbs into a food processor and process until the mixture resembles breadcrumbs.
  3. Transfer mixture to a large mixing bowl and stir in the grated carrot and cheese.
  4. Add egg and milk and stir until just combined.
  5. Spoon into the muffin tray and bake for 20 minutes or until golden brown.
  6. Turn onto a wire rack to cool.
Recipe Notes

You can just use 2 cups of normal self-raising flour if you don’t have wholemeal floating around. These things also freeze really well. You can pull them out of the freezer and zap them in the microwave for a quick brekky.