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
• 1 cup (150 g) frozen corn
• 4 large eggs (200 g)
• 1 cup (230 g) low-sodium cottage cheese (or low-fat cottage cheese)
• 4 tbsp (60 ml) olive oil
• 1 tbsp (14 g) sodium-free baking powder
• 1/2 cup (60 g) sharp 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 190°C (375°F). 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 with a stick blender and beat in the eggs and oil. Work in all three flours, the whole oats and the baking powder just until it holds together, then fold the corn through.
3. Quarter the dough, flatten each piece, put a spoonful of cheddar in the middle and close it into a bun.
4. Set them seam down on a lined quarter baking tray, brush with the milk and bake 22-25 minutes, until deep gold. Scatter the chives over while they are warm.