ham and cheddar muffins

Whenever I need to whip up something for breakfast, I turn to muffins.

When I need to make a quick snack, I make muffins.

When I need to feed a crowd, yep, I make muffins.

Muffins are one of the easiest bakes ever. Few equipment is needed – basically all you need is a bowl and a spatula.

Having said that, it is still possible for one to screw up when making muffins. This usually happens when one over mixes.

In actual fact, it is okay to have bits of flour left in the batter. One really does not need to stir until all the flour has disappeared. The more you mix, the tougher your muffins become.

And that ain’t good.

IMG_4405

Today I am sharing a quick bake – Ham and Cheddar Muffins. These are really good, plus they are bite size, which means one is enough for a kid, and well, the bigger people can eat 3 or 4. If you are making up lunch boxes for your kiddos, these muffins are perfect.

Small chunks of ham and melted sharp Cheddar in a single bite – these muffins are so yummy!

IMG_4427

And here are the steps on how to make these muffins.

In a large mixing bowl, combine the dry ingredients – flour, sugar, baking powder, baking soda, salt and dried thyme. 

IMG_4298

In a smaller bowl, whisk together the egg, milk and melted butter.

IMG_4300 IMG_4306

Add the wet ingredients to the dry, and mix until the flour is barely moistened.

IMG_4311

Quickly fold in the ham and cheese.

IMG_4314 IMG_4317

Spray the holes of a muffin pan with oil. (See my notes on oil sprays here). Fill the holes of a muffin pan about 2/3 full. 

IMG_4320

Bake at 200°C for about 18-20 minutes, or until the tops of the muffins are brown. Allow the muffins to cool in the pan for about 10-15 minutes before transferring them onto a wire rack to cool completely.

IMG_4382

The muffins can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months. Remember to keep them in an air-tight container!

 

Ham And Cheddar Muffins
Yields 20
Write a review
Print
Ingredients
  1. 2 cups (250g) plain flour, sifted
  2. 1 tablespoon (14g) sugar
  3. 1 1/2 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon dried thyme
  7. 1 1/4 cup (300ml) milk
  8. 1 egg
  9. 1/2 cup (112g) butter, melted
  10. 1 1/2 cups (230g) Cheddar, shredded
  11. 1 1/2 cups (230g) ham, cut into 2cm cubes
Instructions
  1. In a large mixing bowl, combine the dry ingredients – flour, sugar, baking powder, baking soda, salt and dried thyme.
  2. In a smaller bowl, whisk together the egg, milk and melted butter.
  3. Add the wet ingredients to the dry, and mix until the flour is barely moistened.
  4. Quickly fold in the ham and cheese.
  5. Spray the holes of a muffin pan with oil. (See my notes on oil sprays here). Fill the holes of a muffin pan about 2/3 full.
  6. Bake at 200°C for about 18-20 minutes, or until the tops of the muffins are brown. Allow the muffins to cool in the pan for about 10-15 minutes before transferring them onto a wire rack to cool completely.
Notes
  1. The muffins can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months. Remember to keep them in an air-tight container!
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




You might also want to try: