Ham & Cheddar Muffins

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It’s been exciting to be Scottish over the past few months, talks of the independence referendum have dominated almost every conversation and the uncertainty of the outcome has been playing on everyone’s mind. Today it was announced that we had voted to reject independence and chosen to remain part of the United Kingdom,  a decision that definitely divided opinions across the country this morning!

Now that it’s all over, I’m relieved to be honest. We can all finally stop wishing and worrying about the potential outcome and focus on other things.

That’s exactly what I did following the announcement this morning, and I chose to do so in a fashion that celebrated one of our United Kingdom’s great loves: cheese.

What better to accept our continued unity than with a tasty Ham & Cheddar Muffin warm from the oven, laced with Scottish honey roast ham and sharp English cheddar? Lovely.

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They aren’t the most beautiful creatures but they are utterly scrumptious! Great with soup or as a snack spread with some fruity chutney, they’re even more delicious as an accompaniment to a classic egg and bacon brunch, which is how we chose to enjoy ours today!

This recipe makes 10-12 muffins.

Firstly, preheat your oven and grease or line a 12 hole muffin tin with some paper cases. I chose to grease the tin and not to use paper cases as the muffins may stick when baked, so use with caution!

Weigh the flour, baking powder, paprika and herbs into a large bowl and mix together.

Pour the milk, yoghurt, egg, melted butter, Worcestershire sauce and mustard into another bowl and use a whisk to combine. Set aside.

Grate 100g of your cheese and slice the remaining 30g into small cubes. Reserve a little grated cheese for the top of the muffins.

Slice your ham into little squares.

Is there anything more tempting that grated cheddar? …

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Mix the grated cheese into the wet ingredients and then pour them into the bowl of dry ingredients. Use a spoon or spatula to fold everything together gently until you have a thick just-combined mixture.

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Add your ham and cheese cubes to the bowl along with as much salt and pepper as you like, fold again until incorporated.

Spoon your mixture into 10-12 holes of the muffin tin depending on how big you’d like them to be. I made 10 from my mixture (one mysteriously disappeared into someone’s mouth before I could take any photos…).

Sprinkle over the remaining grated cheese along with some extra seasoning and pop the muffins into the oven for 20-25 minutes until golden brown and noticeably risen. Once baked, allow them to cool in their tins for 5-10 minutes before removing and cooling completely on a wire rack.

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Feel free to tuck into these little beauties while they’re still warm, they are absolutely divine while the cheese is still all gooey and melty. (I refuse to let autocorrect tell me that “melty” isn’t a word!)

For an alternative, why not try a Mediterranean version and add some Parmesan and sundried tomato? Or go Greek and try feta and olive? Or if you’re far too Scottish for all that nonsense and you’re not a happy chappy today, why not throw in a good strong Scottish blue cheese? The options are endless and you simply can’t go wrong with cheese!

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Go on…you know you want to make these Ham & Cheddar Muffins!

 

The Best Ham & Cheese Muffins!

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 10-12 muffins

The Best Ham & Cheese Muffins!

Wonderfully savoury ham and cheddar cheese muffins that go well with pretty much everything!

Ingredients

  • 250g self-raising flour (wholemeal or white is fine)
  • 1 tsp baking powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried mixed herbs
  • 180ml milk
  • 150g Greek or plain yoghurt (this helps make them moist)
  • 1 large egg
  • 75g melted butter/margarine
  • 1 tbsp Worcestershire sauce
  • 1 tsp mustard
  • 160g mature cheddar cheese
  • 2 fairly thick slices of good quality ham
  • Salt and pepper to season with

Instructions

  1. Preheat your oven – 200 degrees for conventional ovens or 180 degrees for fan – and grease or line a 12 hole muffin tin with some paper cases.
  2. Weigh the flour, baking powder, paprika and herbs into a large bowl and mix together.
  3. Pour the milk, yoghurt, egg, melted butter/margarine, Worcestershire sauce and mustard into another bowl and use a whisk to combine. Set aside.
  4. Grate 100g of your cheese and slice the remaining 60g into small cubes. Reserve a little grated cheese for the top of the muffins.
  5. Slice your ham into little squares.
  6. Mix the grated cheese into the wet ingredients and then pour them into the bowl of dry ingredients. Use a spoon or spatula to fold everything together gently until you have a thick just-combined mixture.
  7. Add your ham and cheese cubes to the bowl along with as much salt and pepper as you like, fold again until incorporated.
  8. Spoon your mixture into 10-12 holes of the muffin tin depending on how big you’d like them to be.
  9. Sprinkle over the remaining grated cheese along with some extra seasoning and pop the muffins into the oven for 20-25 minutes until golden brown and noticeably risen.
  10. Once baked, allow them to cool in their tins for 5-10 minutes before removing and cooling completely on a wire rack.
  11. Enjoy!
http://maverickbaking.com/ham-cheddar-muffins/

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