ham, mushroom and cheese muffins

It always amuses me when people I speak to tell me how lucky I am – that I have so much time to cook and bake and blog. And when I tell them how my day usually goes, their reactions usually turn into one of horror.

Because you see, my days are so fully packed, sometimes even I have to ask myself where I find time to get anything done.

Here’s how my typical day goes:

5.00am Wake up, make breakfast, finish some household chores and blog.

7.30am Take the kids to school and shop for grocery.

9.00am Cook dinner and whatever other dish that I want to write a blog post on. Take pictures of the dish(es) for the blog.

12.00pm Clean up the kitchen, and do other household chores. 

3.00pm – 9.30pm Work

11.00 Read a little and zzz.

In between all that, I make time to spend with my family. I have to say that I am fortunate because the LAM and my mom help me out a lot too. 

So as you can see, I believe that one can always make time to make things happen. It’s all about organizing one’s time so one can get things done. It’s a good thing I can survive on very little sleep, huh? 🙂

Anyway, I digress.

Today I am sharing a recipe for a savory muffin. I like making muffins. They require little equipment so washing up is easy, and they are tasty so I rarely have problems with left-overs. 

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I have to say, I much prefer savory muffins over the sweet ones. They are brilliant as snacks so I make a batch, keep them in the fridge, and heat them up as and when needed. They are perfect for busy moms like myself.

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

In a skillet or casserole, using medium heat, saute diced onions in some olive oil until they are soft, about 2 minutes.

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Add the mushrooms and continue stirring and cooking, until the mushrooms have wilted, about 3-4 minutes.

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Season with salt and black pepper, and stir to combine.

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Set this aside to cool a little.

In a big bowl, add flour, baking powder and the cheese. Stir to distribute the cheese evenly.

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Add the milk and egg and stir until the flour is moistened. 

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Add the ham and mushroom mixture and stir until combined. The batter is thick so this is a good time to develop some arm muscles!

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Dish the batter into the holes of a 12-cup muffin pan that has been greased.

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Bake at 200°C for 25-30 minutes, or until the tops of the muffins are golden brown.

Allow the muffins to cool in the pan for 10-15 minutes before transferring them onto a wire rack to cool completely.

IMG_5179And there you go, these muffins can be kept in an air-tight container for up to 7 days, and in the freezer for up to 3 months. But they won’t last that long. Trust me! 🙂

ON-GOING WORKSHOPS 

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Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Friday 17 February 2017

Workshop: Hands-on Ondeh-Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Date: Saturday 25 February 2017

Workshop: Hands-on Ondeh-Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop

Time: 9.30am – 12.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE 

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Date: Friday 3 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 11 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 2.30pm – 5.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Ham, Mushroom And Cheese Muffins
Yields 12
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Ingredients
  1. 1/2 small onion, finely diced
  2. 1 punnet (125g) button mushroom, diced
  3. 2 1/4 cups (280g) plain flour
  4. 2 1/2 teaspoons baking powder
  5. 2 cups (115g) Cheddar, grated or shredded
  6. 1 cup (240ml) whole milk
  7. 1 egg
  8. 2 1/2oz (70g) smoked ham, finely cubed
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon black pepper
Instructions
  1. In a skillet or casserole, using medium heat, saute diced onions in some olive oil until they are soft, about 2 minutes.
  2. Add the mushrooms and continue stirring and cooking, until the mushrooms have wilted, about 3-4 minutes.
  3. Season with salt and black pepper, and stir to combine.
  4. Set this aside to cool a little.
  5. In a big bowl, add flour, baking powder and the cheese. Stir to distribute the cheese evenly.
  6. Beat the egg with the milk. Add this and stir until the flour is moistened.
  7. Add the ham and mushroom mixture and stir until combined. The batter is thick so this is a good time to develop some arm muscles!
  8. Dish the batter into the holes of a 12-cup muffin pan that has been greased.
  9. Bake at 200°C for 25-30 minutes, or until the tops of the muffins are golden brown.
  10. Allow the muffins to cool in the pan for 10-15 minutes before transferring them onto a wire rack to cool completely.
Notes
  1. These muffins can be kept in an air-tight container for up to 7 days, and in the freezer for up to 3 months.
Adapted from The Hummingbird Bakery Cookbook
Adapted from The Hummingbird Bakery Cookbook
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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