Ham and cheese muffins

Name: Ham and cheese muffins
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes 45 muffins
Cuisine: British recipes
Ingredients: 225g self-raising flour; 1 tsp baking powder; 3 slices ham, chopped; 6 fresh sage leaves, finely chopped; 75g mature Cheddar, chopped; 50g unsalted butter, melted and cooled slightly; 1 medium egg, lightly beaten; 1½ tbsp wholegrain mustard; 150ml semi-skimmed milk

Published: 31 Dec 05
Updated: 18 Mar 24

Test kitchen approved

These savoury ham and cheese muffins are the perfect party snack to serve to guests but they also make a welcome snack anytime.

Makes 45 muffins
Takes 25 minutes to make, 8-10 minutes to bake, plus cooling

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Ingredients

225g self-raising flour
1 tsp baking powder
3 slices ham, chopped
6 fresh sage leaves, finely chopped
75g mature Cheddar, chopped
50g unsalted butter, melted and cooled slightly
1 medium egg, lightly beaten
1½ tbsp wholegrain mustard
150ml semi-skimmed milk

Method

Preheat the oven to 200°C/fan180°C/gas 6. Sift the flour, baking powder and ¼ teaspoon salt into a large bowl. Stir in the ham, sage and cheddar. Make a well in the centre, then add the butter, egg, mustard and milk. Mix together briefly, until just combined.
Put teaspoonfuls of the mixture into petits fours cases, so that each is about three-quarters full. Place on 2 large baking sheets and bake for 8-10 minutes, until risen and golden. Transfer to wire racks to cool a little.
To serve, peel off the petits fours cases and line the muffins up on serving plates. Serve warm or at room temperature. Put your favourite chutney into a serving bowl for guests to dunk the muffins in.

Recipe from January 2006 Issue

Nutrition

Nutrition: per serving

Calories: 37kcals
Fat: 1.8g (1.1g saturated)
Protein: 1.4g
Carbohydrates: 4g (0.2g sugar)
Salt: 0.2g

delicious. tips

Make the muffins, then cool and freeze in food bags for up to 1 month. Defrost in the fridge overnight, then serve at room temperature.

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