These Ham and Cheese Muffins make a great snack for the entire family! These Savoury Muffins take no time at all to prepare and you can be enjoying them in less than 40 minutes. This recipe is perfect for lunchboxes and you can freeze these muffins to enjoy another time. Both regular and Thermomix instructions are included.
When I’m wanting to mix things up a little with the boys school and kindy lunchboxes, I will make a batch of these Ham and Cheese Muffins to pop in them to give them an alternative to their usual sandwiches. These cute little muffins are quick to whip up, are filling, and best of all – freezer friendly!
Why you will love this recipe:
- Budget friendly – you will likely have most of the ingredients you need to make this recipe sitting in your fridge and pantry.
- Versatile – you can use any type of ham for this recipe and these muffins are also a great way to use up any leftover ham at the end of the week.
- Freezer friendly – pop these muffins into the freezer for an easy snack.
Because a batch of these muffins goes a long way, this is a great recipe to make as part of your weekend (or weekday!) meal prep and I’ve had no problems popping a frozen muffin into the kids lunchboxes and it then being ready for them to eat by morning tea time.
Tips for Making these Ham and Cheese Muffins:
- You can easily vary the amount of ham you use based on what you have.
- This recipe can be made using mini muffin tins, please note the cooking time will vary.
- If you are wanting to give these muffins an extra kick, you can try adding a tablespoon of dried mixed herbs to the batter, as they give them a yummy flavour and you can then enjoy these muffins warm and dipped into tomato relish – yum!
- Store these muffins in an airtight container in a cool dry place for up to four days.
- These muffins can be frozen for up to three months.
More Savoury Recipe Ideas:
- Ham Cheese and Tomato Slice
- Spinach and Cheese Scrolls
- Ham, Cheese and Zucchini Pikelets
- Vegemite and Cheese Scrolls | Even Better than Bakery Scrolls!
- Healthy Sausage Rolls
- Cheese and Pumpkin Scone Recipe
- Easy Ham and Cheese Scrolls
- Corn and Zucchini Fritters
- Cauliflower and Cheese Nuggets
Ham and Cheese Muffins
Equipment
- 2 x 12 hole muffin trays
Ingredients
- 2 cups self raising flour 300 grams
- 1 teaspoon onion flakes
- 2 eggs
- 125 grams butter melted
- ½ cup milk 130 grams
- 1 cup grated cheese 100 grams
- 120 grams ham sliced
- 1 tomato chopped into small pieces
- pinch salt and pepper
Instructions
- Line two x 12 hole muffin trays with paper cases and preheat your oven to 180 degrees celsius (fan-forced).
- Place the self raising flour, onion flakes and salt and pepper into a large bowl and mix to combine.
- Add the grated cheese, sliced ham, tomato, eggs, melted butter and milk and mix to combine.
- Divide the mixture between the paper muffin cases until they are around ⅔ full.
- Place the trays into the oven and bake for 18 – 20 minutes or until cooked through when tested with a skewer.
Thermomix Instructions
- Line two x 12 hole muffin trays with paper cases and preheat your oven to 180 degrees celsius (fan-forced).
- Place the cheese (which has been cut into 4cm pieces) into your Thermomix bowl and mix for 8 seconds, speed 8 to grate. Set aside until needed.
- Without washing the bowl, place the butter (chopped into pieces) into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2 to melt.
- Add the self raising flour, onion flakes, eggs, milk and a pinch of salt and pepper into your Thermomix bowl. Mix for 10 seconds, speed 4 to combine.
- Scrape down the sides of your Thermomix bowl and add the grated cheese, sliced ham and chopped tomato. Mix for 10 seconds, speed 4, REVERSE to combine. You will need to use your spatula to help push the ingredients down into the mixture.
- Divide the mixture between the paper muffin cases until they are around ⅔ full.
- Place the trays into the oven and bake for 18 – 20 minutes or until cooked through when tested with a skewer.
Notes
- You can easily vary the amount of ham you use based on what you have.
- This recipe can be made using mini muffin tins, please note the cooking time will vary.
- If you are wanting to give these muffins an extra kick, you can try adding a tablespoon of dried mixed herbs to the batter, as they give them a yummy flavour and you can then enjoy these muffins warm and dipped into tomato relish – yum!
- Store these muffins in an airtight container in a cool dry place for up to four days.
- These muffins can be frozen for up to three months.
Nutrition
Looking for More?
You can find more easy snack ideas in our ThermoBliss Snacks Books – also available in a bundle pack.
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