Ham, cheese and leek muffins

Those savoury muffins dissapeared almost immediately after being baked. In my family opinion they were very tasty, although children did not like them. They were fluffy, salty. I would recommend them for a quick brunch. 

Ingredients for 6 muffins:

• 1 tbsp vegetable oil
• 1/2 leek
• 140g flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate soda
• 1 egg
• 150 ml Greek - style natural yogurt
• 25g melted butter
• 15g grated Cheddar cheese + some to sprinkle
• 75g chopped, cooked ham or susage or frankfurters.

Wash the leek and finely chop it. Heat the oil on frying pan over a low heat. Add the leek and cook until leek is soft. Remove form the heat and set aside to cool.

Chop the ham, and grate the cheese, set aside. Melt the butter and set aside.

Preheat the oven to 200C. Line muffin tin with paper cases.

Sift the flour, baking powder, soda into a big bowl and whisk together. 

In a measuring jug whisk together the yogurt and egg. Pour this mixture into the dry ingredients. Pour melted and cooled down butter. Add the leek, cheese and ham. Leave some  ham to add on the top of each muffin.

Spoon this batter into paper cases, sprinkle with cheese and ham. Bake for 20 min until well risen. Cool them down on wire rack. Enjoy !!

Ham, pineapple and tomato muffins

It is high time to bake savoury muffins. A few days ago I found on this web site interesting recipe. I gathered all ingredients and result you can see on pictures. Almost forget to mention that I changed original recipe a little.

Ingredients for 9 muffins:

• 60g wholegrain flour
• 95g plain flour
• 2 tsp baking powder
• 1 big tomato 
• 110g can pineapple pieces in natural juice, drained
• 40g ham, chopped
• 70g cheese, grated
• 1 egg
• 100ml milk
• 60ml olive oil*

*olive oil has very strong flavour, for me it was too strong for this type of muffins. In my opinion olive oil taste better in  sun dried tomato muffins. Next time I will be making those I will swap olive oil with sunflower oil for sure.

Preheat oven to 200C. Grease muffin tin holes.

Sift the flours, sugar, baking powder in one bowl. Wash tomato, remove seeds and chop, put into dry ingredients mixture. Chop the pineapple and add to the mixture. Dice ham and add to the mixture. At last add grated cheese. Combine all ingredients.

In measuring jug with a fork mix together the egg, milk and olive oil. Pour this mixture into dry ingredients. Combine all ingredients. Spoon the batter into muffin tin holes. Bake for 20-25 min. Cool muffins down on wire rack.

Enjoy !

Ham, peas, sweetcorn muffins

Those muffin are perfect for breakfast or lunch. I would not recommend them for children's lunch boxes, as children might not like them. Those unusual for muffins ingredients make them taste like quiche, I think it is because of huge amount of Parmesan in them. They are very tasty, especially sliced and spread with butter. To make them I used recipe form "New Italian cuisine. Muffins"

Ingredients for 12 muffins:

•  200g plain flour
• 100g wholemeal flour
• 2 tsp baking powder
• pinch of salt and pepper
• 6 tbsp grated Parmesan
• 2 large eggs
• 60g melted butter
• 150ml milk
• 50g frozen or tinned peas
• 50g frozen or tinned sweetcorn
• 90g diced ham

Heat up the oven 180C. Line muffin tin with muffin cases.

In a bowl sift: the flours, baking powder, salt and pepper. In second bowl beat the eggs, add melted butter and  milk. Add peas, sweetcorn, ham and Parmesan into dry ingredients. Pour mixture of wet ingredients in the bowl with dry one. Stir them gently. Do not over stir them. Bake for 20 min.