The flours are the main source of carbohydrate, and the value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following ingredient quantities and serving sizes. It is also low in phosphate, but does contain some, mainly from the cheese, so if you have been prescribed a phosphate binder, take as directed.

This recipe is suitable for those advised to eat less protein.

For those needing to increase calories in their meals, use full-fat milk and full-fat cheese. You could also serve the muffins warm, with melted butter drizzled over the top. If at room temperature, spread butter over the top, or break open and butter the inside, like you would for a bread roll.

Measure bicarbonate of soda carefully as this is a source of sodium. You can also use low-fat milk and reduced-fat cheese and crème fraîche.

Use gluten-free flour.

Replace cheddar and milk with vegan alternatives, replace crème fraîche with additive-free soya plain yoghurt and replace eggs with 2 tablespoons ground flax seeds mixed with 6 tablespoons water, set aside for 10 minutes until slightly thickened.

Will keep for 3 days in the fridge in an airtight container. Can be eaten cold or gently warmed.