Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! Since we started our week with doughnuts it’s probably a good idea to dial it back a bit. Make ourselves a savoury snack to get ourselves back in balance. Something that doesn’t require a lot of faffing about. Rustling up bits from the fridge and freezer. Snipping some greens from the windowsill. Oh yeah and herb is now a verb. For the purposes of snappy recipe names anyway. To herb or not to herb? Moving on. While my mind is still intact. This is a simple savoury muffin base that can be jazzed up how you like depending on what you have around. I love ham and cheese together. Let’s be honest I love anything and cheese together. Herbs give these muffins a lovely freshness. I used parsley, oregano and tarragon in these muffins but use what you have. A few chives. A little thyme. As you like. Make these for a brunch lunch snacking situation with friends and family or stash them in the freezer for workday munching. A muffin is a beautiful and versatile thing. Embrace it.
Heat the oven to 200C (395F). Line a regular muffin pan with paper cases.
In a large bowl mix together the flour, baking powder, grated cheese, herbs, chopped ham, and spices.
Melt the butter gently so it doesn’t get to hot. Use a fork to whisk in the egg followed by the milk. I use a 2 cup pyrex and melt the butter in the bottom. It has lots of room to add the other ingredients.
Add the liquid to the dry ingredients and gently fold together until just combined. A few streaks of flour are fine.
Divide the batter evenly between the muffin wells. Top with a little more grated cheese if you like.
Bake for 17 to 20 minutes until well risen and golden on top.
Transfer to a wire rack to cool. Easy as that. No drama here. Just cheesy deliciousness.
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Herbed Cheese + Ham Muffins
Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 muffins
Fluffy cheesy muffins studded with ham and bright with fresh herbs.
Ingredients:
- 2 cups (280 grams) all purpose flour
- 1 tablespoon baking powder
- 1 cup (100 grams) grated tasty cheese
- 1 cup chopped cooked ham
- 2 tablespoons chopped fresh herbs
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- a few twists of cracked black pepper
- 4 tablespoons (55 grams) melted butter
- 1 egg
- 1 cup (240 mls) full fat milk
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Regular muffin pan lined with paper cases
- Bowls and spoons
Directions:
Heat the oven to 200C (395F). Line a regular muffin pan with paper cases.
In a large bowl mix together the flour, baking powder, grated cheese, herbs, chopped ham, and spices.
Melt the butter gently so it doesn’t get to hot. Use a fork to whisk in the egg followed by the milk. I use a 2 cup pyrex and melt the butter in the bottom. It has lots of room to add the other ingredients.
Add the liquid to the dry ingredients and gently fold together until just combined. A few streaks of flour are fine.
Divide the batter evenly between the muffin wells. Top with a little more grated cheese if you like.
Bake for 17 to 20 minutes until well risen and golden on top.
Transfer to a wire rack to cool. Easy as that. No drama here. Just cheesy deliciousness.
Cook’s Notes:
- If you don’t have ham to hand, add 2/3 cup chopped cooked bacon.
- Use whatever herbs you have around or that you like – we’re not herbist around here.
– Eat these muffins within 2 days. If you want to keep them longer they freeze very well –
© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
