I fancied something a bit different for a Sunday morning breakfast and as I’d been reading quite a bit about savoury cakes and muffins lately, I thought I’d have a go at making some of my own.
Ham and cheese seemed like the best combo, not too overpowering for early in the morning but with a pinch mustard to add flavour. I’m really proud of these, they’re light and fluffy and the cheese all melty within. Yum.
Ham and Cheese Muffins – makes 12
- 300g plain flour
- 1 tbsp baking powder
- 1/2 tsp bicarb
- pinch of salt
- 2 eggs
- 250mls milk
- 85g melted butter
- 50g tasty cheese (I used some provolone, a quite soft Italian one)
- 60g ham, chopped up
- 1 heaped tsp English mustard
First, sift the dry ingredients and create a well in the middle. Then mix the eggs and milk together with the mustard and add to the dry ingredients. Beat together well and then add the melted butter. Chop up the ham and cheese into small nuggets then sprinkle onto the mixture, bit by bit, and mix in to make sure they are well distributed.
Spoon into 12 muffin cases and bake in a preheated oven at 190 degrees c for 25-30 mins or until golden. The ‘stick a skewer in and pull out’ technique won’t work here as the melted cheese will goo it up and it will look undone – its not!
When they come out of the over, sprinkle with a little more cheese, allow to cool a bit and serve. If you are making them for the next day, pop into an oven to warm through.
These are so easy to make and make an impressive change for breaky. Give them a go!
Also this week: A yummy dinner at Cote in Cambridge for Kat’s Birthday (Happy Birthday!!), catching the 2012 Swimming test event on Tuesday at the Olympic Park and enjoying the sunshine (finally!) this weekend. Ax