Ham cheese and chive muffins

Date: May 2019

Ham cheese and chive muffins

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.




  • 225g/8oz plain flour, sifted
  • 1 tsp baking powder 
  • 1 tsp vegetable stock granules 
  • ¼ tsp cracked black pepper 
  • 75g/3oz gruyere or emmental cheese, cut into tiny cubes
  • Small handful of chives, finely chopped
  • 2 large eggs
  • 150ml/ ¼ pt milk 
  • 50ml/2 floz extra virgin olive oil 
  • 75g/3oz thick good quality ham, chopped into tiny cubes
  • You will need a 6 hole muffin tray, oiled and lined with non stick paper cases



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.

Serves 6

Next month: Home-style piri-piri chicken

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