Saturday, 30 July 2011

Ham, cheese and mushroom muffins


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. 


6 comments:

  1. Those savoury muffins would make a great weekend brunch!

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  2. Hmmm... I've really got to try making savoury muffins. I think Mr P would really like them.
    *kisses* HH

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  3. I've never made savoury muffins but, with these and your previous spinach ones, I'm starting to feel very very tempted!

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  4. These look great! So full of the tasty bits in them too :)

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  5. Oh yum, these look absolutely lovely! Thanks for sharing, I will have to give them a go!

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  6. How about putting the ingredient measurements in US lingo?

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