Cheese and ham muffins

Make these savoury muffins in advance and pop into lunchboxes as a change from the usual sarnie.

Serves: 6

Preparation time:  10 minutes

Cooking time:  35 minutes

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You will need

  • 1 teaspoon olive oil
  • 250g self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • 2 medium British free range Woodland eggs
  • 300ml buttermilk
  • 50g mature British Cheddar, grated
  • ½ x 100g pack be good to yourself cooked ham, torn
  • 100g courgette, grated
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Recipe Information

Step by step guide to making Cheese and ham muffins

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 12-hole muffin tin with the oil.
  2. In a large mixing bowl, sift together the flour, baking powder and paprika.
  3. In a separate bowl, whisk the eggs and buttermilk together then fold into the flour mixture with three-quarters of the cheese, the ham and the grated courgette, until well combined. Season with freshly ground black pepper.
  4. Spoon the mixture into the muffin holes until they are three-quarters full, then top with the remaining cheese.
  5. Bake for 30-35 minutes, until golden and a skewer inserted into the middle of a muffin comes out clean.
  6. Allow to cool slightly, then run a knife around the edges of the muffins and pop them out.
  7. The cooked muffins will keep for 3 days in an airtight tin, so you can save them and pack 2 per lunchbox.

Cook's tip: Make a double batch and freeze some for another day. The cooked muffins will keep in a sealed freezer bag in the freezer for up to 1 month.

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Nutritional information for Cheese and ham muffins

Nutritional information for Cheese and ham muffins

Nutrition type per serving
Calories 255 kcal
Total Fat 6.2g
Saturated Fat 2.6g
Salt 0.96g
Sugar 5.4g

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