Ham, cheese and mustard muffins

(from Elyce123’s recipe box)

Makes 40-45, freeze the cooked muffins for up to 1 month, defrost in the fridge overnight, then serve at room temperature

Source: delicious. January 2006

Prep time: 25 minutes
Cook time: 10 minutes

Categories: January, can be frozen

Ingredients

  • 225g self-raising flour
  • 1 tsp baking powder
  • 3 slices oak-smoked ham, chopped
  • 6 fresh sage leaves, finely chopped
  • 75g mature Cheddar, chopped
  • 50g unsalted butter, melted and cooled slightly
  • 1 medium egg, lightly beaten
  • 1 1/2 tbsp wholegrain mustard
  • 150ml semi-skimmed milk

Directions

  1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Sift the flour, baking powder and 1/4 teaspoon salt into a large bowl. Stir in the ham, sage and Cheddar. Make a well in the centre, then add the butter, egg, mustard and milk. Mix together briefly, until just combined.

  2. Put teaspoonfuls of the mixture into petits fours cases, so that each is about three-quarters full. Place on 2 large baking sheets and bake for 8-10 minutes, until risen and golden. Transfer to wire racks to cool a little.

  3. To serve, peel off the petits fours cases and line the muffins up on serving plates. Serve warm or at room temperature.

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