Ok, the savoury muffin is something I’m not keen on. It hardly ever works out in the flavour department. These ham and cheddar cheese muffins are almost right. Almost, I say, because I find it milky. There needs to be more spice.
However, they smell sooo good coming out of the oven. Perhaps, when I bit into the cheesy muffin, I was expecting wonders to happen… Perhaps I shouldn’t expect too much from a simple little ham and cheese combo. Bleh.
Recipe:
- 300g self-raising flour
- 1/2 tsp chicken stock powder (or use a quarter of a bouillon cube)
- 1/2 tsp hot paprika (of course, I now know this is not enough – pepper or chilli flakes would be better)
- 2 tbsp unprocessed wheat bran
- 80g butter, chilled
- 130g ham, chopped roughly
- 185g Cheddar cheese, coarsely grated
- 1 egg, lightly beaten
- 250 ml milk
- 1/2 tsp salt
- hot paprika, extra
Preheat the oven to 200°C and prepare muffin tray. Next, sift the dry ingredients together into a large bowl. Rub in the bouillon cube if you’re using that.
Dump the butter in and rub it in until everything looks like breadcrumbs. Stir in the ham and cheese, then the egg and milk. Mix well.
Spoon the batter into muffin cases and sprinkle the tops with more paprika. If you’re like me, you’d use a lot of paprika. Bake the muffins for 20 minutes. They would rise well and fill the kitchen with a pleasant aroma.
I imagine this would be more to my liking if I had added more paprika, or pepper to the batter. Some little bits of gherkin, perhaps? Right now, it’s a glorified sandwich…
