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
- Preheat the oven to 200’C.
- Dice the onion finely.
- Cube the goats cheese (or brie), and finely grate the cheddar.
- Measure flour, seasoning and baking powder into a bowl and mix.
- Measure milk, oil and mustard into a jug, and add the egg, then beat the mixture.
- 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.
- 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).
- 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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