Ham and Cheese Muffins
These savoury Ham and Cheese Muffins are a great lunchbox snack, they are freezer friendly and can also be made using a Thermomix.
Servings: 24 muffins
Calories: 82kcal
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
Calories: 82kcal | Carbohydrates: 9g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg