Ham and mushroom muffins
These savoury muffins are a good breakfast treat.
50 g butter
1/2 small onion, finely chopped
80 g button mushrooms, chopped
360 g plain flour
2½ teaspoons baking powder
250 g Cheddar cheese, grated
220 ml whole milk
80 g smoked ham, finely chopped
sea salt and freshly ground black pepper
a 12-hole muffin tray, lined with paper cases
( Note - All spoon measurements are level, unless otherwise specified. All eggs are medium, unless otherwise specified. It is generally recommended that free-range eggs be used. Uncooked or partially cooked eggs should not be served to the very young, the very old, those with compromised immune systems, or to pregnant women Ovens should be preheated to the specified temperature. Recipes in this blog were tested using a regular oven. If using a fan-assisted oven. follow the manufacturer's instructions for adjusting temperatures ) .
Preheat the oven to 170°C (325°F) Gas 3.
Melt the butter in a saucepan over medium heat, then fry the onion and mushrooms until cooked. Season with sea salt and black pepper.
Set aside. Put the flour, baking powder and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with a handheld electric whisk until all the ingredients are well mixed.
Stir in the onion, mushrooms and chopped ham with a wooden spoon until evenly dispersed. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35 minutes, or until deep golden and the sponge bounces back when touched.
A skewer inserted in the centre should come out clean. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
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