These can be adapted to suite whatever you have in your fridge veggie wise, I have just used courgette and carrot, just carrot, thrown in leeks and mushrooms too. Experiment with veggies you wouldn't usually think of using and have fun in the process!
Preheat the oven to 180C and grease your muffin pan. You can easily get 24 large muffins or more mini muffins from this batter. You can use cases but I find they aren't necessary.
Combine the eggs, buttermilk, flour, paprika and baking powder together in a bowl.
Add the ham, cheese and veggies into the batter and mix until just combined. It is better to not over work muffin batter too much.
I use a heaped tablespoon per muffin for the large ones and half a that for the mini muffins.
Load the muffin pan into the oven and bake for 30-35 minutes, until golden brown and skewer comes out clean.
Leave to cool and then decant them into a freezer safe container. Freeze for upto a month, however if it's anything like our house, they won't last that long anyway!