Healthy Muffins - Carrot, Ham and Cheese

Hey guys,

Today we are going to be making ham and cheese muffins. This is a recipe from the Hummingbird Bakery Cook Book. We have mixed two of there muffin recipes to make our own recipe.

These can be the perfect afternoon tea savoury treats or a good breakfast treat.

Makes: 12

Ingredients:

50g of butter
1/2 a small onion, finely chopped
250g of grated cheese
100g of cubed chedder cheese
360g of plain flour
2 1/2 tsp of baking powder
250ml of milk
1 egg
90g of chopped ham or panchetta
1 medium carrot
sea salt and freshly ground pepper, to season

Salad:

Rocket
Romany heart lettuce, chopped
Roasted tomatoes
Shredded Carrot
Finely chopped red onions

1. Preheat the oven to 170C (325C) Gas 3

2. Melt the butter over a medium to high heat, stirring constantly. Then add the onions (if you are using panchetta add the it now to start cooking it) and carrot. Once the onion has sweated down and the carrots have began to soften take off the heat and set aside.

3. Put the flour, baking powder and grated cheese in a mixing bowl. In a separate bowl mix the milk and egg together and then pour it into the dry ingredients and mix well. If you are using ham add the ham and then add the butter, onion and carrot that was set aside earlier.

4. Once everything is mixed together grease the muffin tins and put 2 cubes of chedder in each muffin tin and then spoon in the mixture into the tins and put them in the oven to cook for 20 minutes or until golden brown and cooked through.

5. Prepare the salad and put the tomatoes in the oven for around 10 minutes with mixed spices.

6. Once the muffins are done sprinkle some cheese on and serve onto a plate, whilst warm, and then add the salad and the tomatoes. Enjoy!!

Hope you liked this recipe. Please subscribe and comment below with any new recipe ideas that you want to see.

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