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.
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)
- Preheat the oven to 190°C/375°F/GM5
- Lightly grease a 12 hole muffin tin, or use muffin cases.
- Add the flour, mustard powder and paprika into a large mixing bowl. Rub in the butter until the mixture looks like bread crumbs.
- Add the ham and cheese, then stir in the egg and milk.
- Using a spoon, equally divide the mix into the muffin tin.
- Sprinkle a little parmesan on top of each.
- Bake for 20-25 minutes, until the tops are golden.
- Remove to a wire cooling rack.
- Lunch Box Finger Foods (wholefoodsmarket.com)
- September, kids lunches and the freedom of the kitchen. (slightlydomesticateddad.wordpress.com)
- Basic Recipe: Savoury Scones – Cheese Crusted Scones (hopeeternalcookbook.wordpress.com)