Ham, cheese, mushroom muffins
Amazingly versatile, ham cheese, mushroom muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.
Makes 9 ham, cheese, mushroom muffins. Heat oven to 180 °C. slice 250 g portabellini mushrooms. Melt 30 ml butter in a pan and add the mushrooms. Season with salt and pepper. Sauté until done and there is no liquid in pan. Set aside to cool. Line 9 standard muffin-tin hollows with baking paper. In a mixing bowl sift together 240 g (430 ml) self-raising flour, 3 ml salt and 10 ml baking powder. Dice 125 g ham and add to flour mixture along with 240 g grated Cheddar cheese. Add sautéed mushrooms and mix. Whisk together 1 egg, 225 ml milk and 50 ml melted butter. Add to flour mixture, stirring well. Divide batter among muffin hollows and bake for 20 – 25 minutes. Use a thin skewer to test if done.
30 Muffins sweet and savoury
Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Ham, cheese, mushroom muffins