Cheese & ham muffins

  • Serves 6
  • Prep: 10 minutes
  • Cooking: 30-35 minutes
  • Total: 45 minutes

Make these in advance – they keep chilled for three days – and pop into lunchboxes as a change from the usual sarnies.

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  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 12-hole muffin tin with the olive oil.
  2. In a large mixing bowl, sift together the flour, baking powder and paprika.
  3. In a separate bowl, whisk the eggs and buttermilk together then fold into the flour mixture with three-quarters of the cheese, the ham and the grated courgette, until well combined. Season with freshly ground black pepper.
  4. Spoon the mixture into the muffin holes until they are three-quarters full, then top with the remaining cheese. Bake for 30-35 minutes, until golden and a skewer inserted into the middle of a muffin comes out clean. Allow to cool slightly, then run a knife around the edges of the muffins and pop them out. Pack 2 per lunchbox.