Ham Cheese Pickle Muffins Recipes

HAM AND CHEESE MUFFINS

Steps:

• In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 425° until toothpick inserted in center comes out clean, 16-18 minutes.

HAM, CHEESE & PICKLE MUFFINS

Steps:

• Preheat oven to 200C (fan). Grease a 12 cup muffin tin, or line with paper cases. I find it easier to grease the tin as when using cases, the cheese in the muffins melts to the cases which makes them hard to get out.
• Sift together the flour, baking powder and salt and pepper to taste into a large bowl. Stir in the ham and 100g of the grated cheese.
• Lightly beat the eggs in a separate bowl, then add the milk and the melted butter and beat together.
• Make a well in the centre of the dry ingredients and pour in the egg, milk and butter mixture. Stir gently until just combined taking care not to over-mix.
• Spoon half the muffin mixture equally between the prepared muffin tin. Add a tsp of Branston pickle in the centre of each of the muffins, then spoon the remaining mixture equally on top of the Branston pickle so that it is covered. Scatter the remaining cheese on top of the muffins. Bake in the preheated oven for 20-25 minutes until well-risen, golden brown and firm to the touch.
• Leave the muffins to cool in the tin for 5 minutes then transfer to a wire rack. These are best eaten warm but can also be enjoyed cold. Great for the kids lunchboxes. If not keen on Branston pickle, simply leave it out! Enjoy!

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups., Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.

HAM AND CHEESE MUFFINS

Steps:

• In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees F for 16-18 minutes or until muffins test done.

HAM & CHEESE MUFFINS

Steps:

• In large bowl, combine flour, baking powder and salt. Stir in cheese and ham.
• In mixing bowl, beat eggs well, blend in milk and oil.
• Pour wet mixture over dry ingredients and stir just until dry ingredients are moistened.
• Spoon batter into 12 greased muffin cups.
• Bake at 375 F for 20 minutes or until firm and golden brown.

HAM, CHEESE AND MUSTARD MUFFINS

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Sift the flour, baking powder and 1/4 teaspoon salt into a large bowl. Stir in the ham, sage and Cheddar. Make a well in the centre, then add the butter, egg, mustard and milk. Mix together briefly, until just combined.
• Put teaspoonfuls of the mixture into petits fours cases, so that each is about three-quarters full. Place on 2 large baking sheets and bake for 8-10 minutes, until risen and golden. Transfer to wire racks to cool a little.
• To serve, peel off the petits fours cases and line the muffins up on serving plates. Serve warm or at room temperature. Put your favourite chutney into a serving bowl for guests to dunk the muffins inches.
• Tip: Make the muffins, then cool and freeze in food bags for up to 1 month. Defrost in the fridge overnight, then serve at room temperature.