Cheddar & Chive Breakfast Buns

Ingredients

• 3/4 cup (90 g) whole wheat flour
• 1/2 cup (60 g) buckwheat flour
• 1 cup (90 g) rolled oats
• 4 large eggs (200 g)
• 1 cup (230 g) low-sodium cottage cheese
• 4 tbsp (60 ml) olive oil
• 1 tbsp (14 g) sodium-free baking powder
• 1 cup (150 g) frozen sweetcorn
• 1/2 cup (60 g) mature cheddar
• 1/2 cup (24 g) chopped fresh chives
• 4 tbsp (60 ml) low-fat milk

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 375°F (190°C). Pat the corn dry on a cloth; wet filling makes a heavy bun. Blitz half the oats to a rough flour and leave the rest whole.
2. Blend the cottage cheese smooth, beat in the eggs and oil, then work in all three flours, the whole oats and the baking powder to a soft dough. Stop the moment it holds together; worked hard, the bun turns tough.
3. Fold the corn and chives through gently.
4. Quarter the dough, flatten each piece, put a spoonful of cheddar in the middle and close it into a bun.
5. Set them seam down on a lined quarter sheet pan, brush with the milk and bake 22-25 minutes, until deep gold.