This is the carnivorous version of the spinach and cheese muffin I made earlier. In fact I've been making quite a few batches of these muffins to freeze as they are so simple to make and so convenient to have for breakfast or for a snack. I've also added some cherry tomatoes to a batch which worked really well.
cook the mushrooms in butter 
chop up the ham 
I had some leftover spinach leaves so added that to a few of my muffins 
delicious! 50g butter
1/2 small onion, finely chopped
80g button mushroom, chopped
350g plain flour
2.5 teaspoons baking powder
250g cheddar cheese, grated
220ml whole milk
1 egg
80g smoked ham, finely chopped
sea salt and freshly ground pepper
- Preheat the oven to 170C.
- Melt the butter in a saucepan over medium heat, then fry the onion and mushrooms until cooked.
- Season with sea salt and black pepper. Set aside.
- Put the flour, baking powder and cheese in a large bowl.
- In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with an electric handheld whisk until all the ingredients are well mixed.
- Stir in the onion, mushrooms and chopped ham with a wooden spoon until evenly dispersed.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35 minutes, or until deep golden and the sponge bounces back when touched.
- Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
