Sunday, 22 March 2009


Delicious served warm with soup or a salad as a meal during cooler days or as an alternative to the sandwich for lunch. If you think Muffin Break™ sells passable HAM AND CHEESE MUFFINS, wait till you try this! You’ll be spoit forever….


3 spring onions – finely chopped
1 tsp oil
300g self raising flour
75g plain flour
Pinch of salt
Pinch of dry mustard (I used Keen’s)
Freshly ground black pepper
175g normal or smoked ham – chopped
125g grated Cheddar, Tasty or Gruyere cheese
2 eggs
250ml milk
125g butter – melted and cooled


Preheat oven to 210°C. Brush a 12 hole muffin tray with melted butter or oil.

Fry the spring onions in the oi for 2 to 3 mins or until soft. Set aside to cool.

Sift flours with salt and mustard in a large glass bowl. Season with freshly ground black pepper. Stir in the cheese, ham and spring onions. Mix well. Make a well in the centre.

Lightly beat the eggs with the milk and add to the ‘well’ along with the butter. Stir with a metal spoonuntil just combined. Do not overmix – the mixture should be lumpy.

Spoon the mixture equally into the muffin tray. Bake for 20 mins (I baked this in my National conventional microwave oven and it took exactly 20 mins) or until a skewer when inserted in the middle of the muffin, comes out clean. Leave the muffins in the pan for 5 mins before inverting to a wire rack to cool further.

Serve warm with butter.

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