I put so much ham and cheese into these muffins, intentionally of course, that they ended up being my lunch. There’s egg in there too, so can I say it’s a complete meal? As complete as a slice of pizza is. Ha.
Well, then, let’s say they make a great addition to a brunch table. Can’t argue with that.
It’s time for the monthly Secret Recipe Club post, where we get to make a recipe from our secretly assigned blog. Tweak it a bit or do it exactly as in the original post, there was a lot of thinking about what to make today, since I got Ros’ The More Than Occasional Baker, which is a baking blog, and baker is my middle name.
But then I decided that muffins were what I needed to make. They can be frozen for later consumption and the amount of dirty bowls is small. Because in a pint sized kitchen, you can’t afford to leave the dirty dishes for tomorrow.
Two days of plates and glasses piling up in your sink and it looks like a bomb exploded. Trust me.
I ate two warm and called it lunch. The rest is frozen and I can see many nights ahead, tired after a work day, reheating them. Looking forward to it.
You can use any combination of cheeses. I usually like a very melty one (mozzarella) and a stronger hard one, like gouda or even gruyere. Add salami or even cooked bacon bits instead of the ham. Be sure to add enough salt and pepper. Under seasoned muffins are so dull.
- 4 Tbs 60g olive oil or butter
- 2 or 3 shallots chopped
- 6 oz 170g ham, chopped
- 2 cups cheese cubes I used gouda and mozzarella, or grated
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- Salt and pepper to taste
- 1 cup whole milk
- 1 large egg
- Preheat the oven to 325ºF / 170ºC. Grease or spray 12 muffin molds.
- Melt oil or butter and sauté the shallots, until translucent. Don’t burn them or they will be bitter.
- In a large bowl, mix flour, baking powder, salt and pepper.
- Add cheeses, ham and shallots. Mix lightly.
- In a small bowl mix egg and milk.
- Add to the flour mixture, and with a wooden spoon, mix until combined. Don’t over mix.
- Divide between the 12 muffin molds. The batter will be stiff.
- Bake for about 25-30 minutes, until golden and barely risen.
- Eat warm. Freeze leftovers.