Savoury ham, cheese and egg muffins

Ingredients:
  • Oil, butter or cooking spray, for greasing
  • 90g self-raising flour
  • Salt and black pepper
  • 2 eggs, lightly beaten
  • 90g cooked ham, chopped
  • 2 spring onions, chopped
  • 80g Cheddar, grated
  • 70ml milk
  • 1 tbsp fresh parsley, chopped
  • 6 cherry tomatoes, halved
Method:


  1. Preheat the oven to 200°C/180˚C fan/gas mark 6 and lightly grease a standard 12-cup muffin tin with oil, butter or cooking spray.

  2. Place the flour in a large bowl with a pinch of salt and pepper.

  3. In a separate bowl, stir the eggs, ham, spring onions, Cheddar, milk and parsley until combined. Pour the ham and cheese mixture into the flour and fold lightly with a spatula until incorporated.

  4. Spoon the mixture into the prepared muffin tin. Press half a cherry tomato into the top of each muffin, cut side-up. Bake for 15-18 minutes or until golden. Serve warm or allow to cool, then store in the fridge and serve later at room temperature.

  5. To freeze, stack the muffins between small pieces of parchment paper and then wrap in cling film. To defrost, thaw in the fridge overnight.

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