Ham, cheese & pickle muffins
Member recipe by Rowena Wilkes
ServingsServes 1 - 12 Muffins
Perfect combination for a perfect savory snack (and the kids will love them!)
- oil or melted butter for greasing (if using)
- 280g plain flour
- 1 tbsp baking powder
- 100g sliced cooked ham, finely chopped
- 140g cheddar cheese, coarsely grated (whichever strength you like)
- 2 eggs
- 250ml milk
- 85g butter, melted and cooled
- Salt and pepper
- 12 large tsp Branston pickle (big or small chunk)
- Preheat oven to 200C (fan). Grease a 12 cup muffin tin, or line with paper cases. I find it easier to grease the tin as when using cases, the cheese in the muffins melts to the cases which makes them hard to get out.
- Sift together the flour, baking powder and salt and pepper to taste into a large bowl. Stir in the ham and 100g of the grated cheese.
- Lightly beat the eggs in a separate bowl, then add the milk and the melted butter and beat together.
- Make a well in the centre of the dry ingredients and pour in the egg, milk and butter mixture. Stir gently until just combined taking care not to over-mix.
- Spoon half the muffin mixture equally between the prepared muffin tin. Add a tsp of Branston pickle in the centre of each of the muffins, then spoon the remaining mixture equally on top of the Branston pickle so that it is covered. Scatter the remaining cheese on top of the muffins. Bake in the preheated oven for 20-25 minutes until well-risen, golden brown and firm to the touch.
- Leave the muffins to cool in the tin for 5 minutes then transfer to a wire rack. These are best eaten warm but can also be enjoyed cold. Great for the kids lunchboxes. If not keen on Branston pickle, simply leave it out! Enjoy!