Date: May 2019
This is such an easy savoury muffin to make. They are lovely warm with a bowl of soup or with a salad. You can take them to work as part of a packed lunch or on a picnic. Freeze them on the day they are made and then just warm through in the oven. I have used chives but rosemary works as well.
Mix all the dry ingredients into a bowl, reserving a little of the cheese and chives. In a separate bowl, whisk together the eggs, milk, oil and 1 tbsp of cold water. Preheat the oven to 200c/fan 180/gas 6. Stir the wet ingredients into the dry, including the ham and mix to form a moist lumpy batter, ensuring there are no pockets of unmixed flour. Spoon the mixture into the muffin tray, scattering with the reserved cheese and chives. Bake for 30 minutes until the muffins are browned and crusty.
Serve with extra butter if you like.
Next month: Home-style piri-piri chicken