Ham and Cheese Savoury Muffins

These are really simple savoury muffins, which make for a great and different lunchtime snack.  They go well with a light salad, but are just as fantastic on their own as a snack.

These didn’t bake without mishap for me however… Just as I was finishing putting the muffin batter into the cases, BAM. My oven broke. It didn’t go up in a puff of smoke or anything (now that perhaps would’ve been a better story…), it simply made a small clicking sound, and then powered down, light, heat and all.  So I had to quickly run down to the flat below mine, and beg the owner to use his oven (luckily we get on well, so he agreed, on condition he have one muffin – I gave him two!)

They turned out really well, and had a fantastic flavour to them, so I’ll definitely be cooking them regularly, and encourage everyone to give them a go!*

* They work just as well as Cheese and Onion savoury muffins, simply omit the ham…

Ham and Cheese Savoury Muffins

Ingredients:

  • 280g self raising flour
  • 1 1/2 tsp baking powder (yes, you read right!)
  • 1 tsp mustard (this brings out the cheese flavour, so don’t leave this out, even if you’re not keen on mustard, you can’t taste it at all by the end!)
  • seasoning (I used 1/2 tsp salt, 1/2 tsp pepper)
  • 7 fl oz. milk
  • 3 fl. oz. vegetable oil
  • 1 egg
  • 50g cheddar cheese
  • 50g soft goats cheese / brie
  • 50g ham
  • 1 onion

  1. Preheat the oven to 200’C.
  2. Dice the onion finely.
  3. Cube the goats cheese (or brie), and finely grate the cheddar.
  4. Measure flour, seasoning and baking powder into a bowl and mix.
  5. Measure milk, oil and mustard into a jug, and add the egg, then beat the mixture.
  6. Add the liquid to the flour mix, and stir a couple of times.  Add the diced onion, goats cheese / brie, and all but 1 tbsp of the grated cheddar (leave this little bit for sprinkling on the top!).  Add the chopped ham.
  7. Mix together carefully, making sure not to over-mix.  It’s easy to do this with muffins, but they only need a couple of stirs (even though they look all floury and messy).
  8. Divide up into muffin cases, sprinkle the leftover cheese on top, and bake in the oven for 25 minutes. When taking out of the oven, leave to rest for 5 minutes in the muffin tin before turning them out onto a wire rack to cool.

These were really yummy hot as well – I had a couple for tea with a small rice salad and a large helping of lettuce and tomatoes!

These will keep for 2 – 3 days out of the fridge, but make sure you keep them in a cool place.

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Healthy Eton Mess

So one of my New Year’s resolutions this year was to be more healthy.  I’m pretty good at eating the 5-a-day of fruit and veg (I sometimes eat up to 7-a-day without noticing, as I use fruit as a snack through the day).  However, I’m fond of nice desserts and cakes… I don’t have them often… But they call my name in supermarkets (and I ignore them to the best of my ability).  I recently craved an unhealthy dessert – Eton Mess – so instead of giving in to it, I decided to make my own healthy version, which would take the edge off the craving.

Healthy Eton Mess (makes 1 serving)

1 digestive biscuit

1 small meringue nest

handful of raspberries / summer berries

125g natural yoghurt

Recipe

  1. Crush the digestive biscuit, and place in the bottom of the bowl (I used a wine glass because it looked prettier!).
  2. Crush the meringue, enough to create small chunks, but not too small, as they will dissolve in the yoghurt otherwise.
  3. Mix the berries with the yoghurt, and at the last minute, add the meringue pieces.
  4. Spoon carefully on top of the biscuit base, and serve immediately, with a garnish of berries on top.

This was super easy and quick to make, and I felt much better afterwards for not eating quite so much fat and calories as a normal Eton Mess would’ve served me, through all that thick cream.

The yoghurt goes well with the meringue, and the sweetness of the berries and meringue will hopefully curb any cream craving you have!

Enjoy!