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:
- 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.
- Place the flour in a large bowl with a pinch of salt and pepper.
- 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.
- 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.
- To freeze, stack the muffins between small pieces of parchment paper and then wrap in cling film. To defrost, thaw in the fridge overnight.