Ham & Cheese Muffins… fantastic for lunch boxes!

When someone mentions the word muffin, I automatically get a vision of raisins and bran, or blueberries, or white chocolate and raspberry, but never do I get a vision of ham and cheese in my culinary mind. No, ham and cheese is for a omelette, or a sandwich, not a muffin.

Or should I say it was…

While researching lunch box recipes to jazz up my kid’s school lunches, I came across this strange-looking recipe for Ham & Cheese Muffins. Perfect for packing in a lunch box, and easier than a sandwich because you can make a batch, freeze them and then just get them out the night before and they are good to go… And they were super easy to make, which is a bonus for someone like me, who is still near the bottom rung of the cooking ladder.


Delicious Ham & Cheese Muffins

This is an easy, tasty recipe given to me by a friend, but I think she may have adapted it from a Tana Ramsay (Gordon’s wife) recipe.

  • Preparation time: 15 minutes
  • Baking time: 20-25 minutes
  • Recipe makes: 12 muffins


  • 300g/10½oz. Self-raising flour
  • ½ tsp mustard powder
  • ½ tsp paprika
  • 75g/3oz butter
  • 6 slices of good quality ham (I used honey roasted, but you could use any ham of your choice)
  • 185g/6½oz mature cheddar cheese, grated
  • 1 egg, beaten
  • 250ml/9fl oz milk
  • 6 tbsp finely grated parmesan (to sprinkle on top)


  1. Preheat the oven to 190°C/375°F/GM5
  2. Lightly grease a 12 hole muffin tin, or use muffin cases.
  3. Add the flour, mustard powder and paprika into a large mixing bowl. Rub in the butter until the mixture looks like bread crumbs.
  4. Add the ham and cheese, then stir in the egg and milk.
  5. Using a spoon, equally divide the mix into the muffin tin.
  6. Sprinkle a little parmesan on top of each.
  7. Bake for 20-25 minutes, until the tops are golden.
  8. Remove to a wire cooling rack.

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