Cheese & ham muffins
Make these in advance – they keep chilled for three days – and pop into lunchboxes as a change from the usual sarnies.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 12-hole muffin tin with the olive oil.
- In a large mixing bowl, sift together the flour, baking powder and paprika.
- 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.
- 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.