Cheese & Ham Muffins are so quick and easy to make. During an extended heatwave I was keen to bake something quick. Muffins, as you know, are quick to make and to bake.
Jump to RecipeThough the heat was a factor I did, of course, want something that tastes good too. So these muffins fit the bill so well.
With cheese and ham, along with sun-dried tomatoes and chives, they are full of flavour. They are also ready to eat within an hour, even with cooling somewhat.
Obviously, during a heatwave we don’t want to have the oven on for too long. So a quick recipe like this, that you can make before it gets too warm, is ideal.
Ingredients For Cheese & Ham Muffins
Flour – plain or all purpose flour is best.
Baking Powder – this is the raising agent.
Cheese – grated cheese, divided into two separate amounts, to add in as different stages.
Ham – cut into small cubes. Good quality ham gives the best flavour.
Sun-dried Tomatoes – drained oil oil and patted dry, then cut into small pieces.
Chives – fresh, cut into tiny pieces.
Buttermilk – this is best, but you can use milk instead if you wish.
Eggs – medium eggs in UK/Europe and large eggs in North America
Oil – a flavourless oil such as sunflower/vegetable etc.
Sugar – just a small amount of sugar to bring the slightest sweetness.
Salt – to draw out all the flavours.
Process For Cheese & Ham Muffins
The process is all very simple. Start by preheaating the oven(190C/170C Fan/375F), and lining a muffin tin with paper cases.
Then put the flour, baking powder, sugar and salt into a large bowl and mix around to combine well.
Add in all those lovely flavours, ham, 75g of cheese, sun-dried tomatoes and chives and stir them through to get them nicely distributed.
In another bowl whisk the eggs, oil and buttermilk together. Pour it into the dry ingredients and stir through, just until everything is combined.
Spoon the mixture, in equal amounts, into the paper cases. Sprinkle the remaing grated cheese over the top.
Bake for 20 to 25 minutes, until the muffins rise well. A skewer poked into the centre should come out clean.
Transfer the muffins to a wire rack and leave to cool. You can serve them warm or at room temperature.
My Muffins
I let my muffins bake for 20 minutes. They rose nicely and a skewer test was clean. So I put them onto a wire rack and left them for a while.
With the muffins still a little warm I enjoyed one. The flavour and texture was perfect. All the flavours combined well, with the ham and cheese and a fruity sweetness from the sun-dried tomatoes.
These muffins are great for snacking, to take for lunch, or to enjoy as a quick breakfast.
Another very easy recipe is Quick & Easy Butter Cookies
Cheese & Ham Muffins
12
servings10
minutes25
minutesKeep the screen of your device on
Ingredients
275 grams plain flour(1 2/3 cups + 3 tbsp, based on scooping packed flour into a 250ml cup
12 grams baking powder(3 tsp)
4 grams caster sugar(1 tsp)
125 grams shredded Cheddar cheese, separated 75/50(1 cup)
125 grams chopped ham, cubed(3/4 cup)
70 grams sun-dried tomatoes, drained and chopped(1/2 cup)
6 grams chives, chopped(2 tbsp)
2 medium eggs(large in USA)
200 ml buttermilk(1/2 cup + 1/3 cup)
90 ml vegetable oil(6 tbsp)
3 grama salt
Directions
- Preheat the oven to 190C/170C Fan/374F
- Line a 12 hole muffin tin with paper cases.
- Put the flour, baking powder, salt and sugar into a large bowl and stir to thoroughly combine.
- Add the ham, sun-dried tomatoes, chives and 75g cheese and stir well to distribute.
- In another bowl whish the eggs, oil and buttermilk together until combined.
- Pour that wet mixture into the large bowl with the other ingredients.
- Stir until the mixture is just combined.
- Spoon equal amounts of the mixture(about 78g(2 3/4 oz) into each of the paper cases.
- Sprinkle the remaining cheese on the top.
- Bake the muffins for 20 to 25 minutes, until they rise well and a skewer, poked into the centre, comes out clean.
- Cool the muffins for a while before serving warm, lr at room temperature.