These savoury Ham and cheese muffins are easy to make for a quick breakfast or as a snack for kids. Should you have some leftover, you can reheat them in a toaster oven for a few minutes the next day. Just a little note, if you want a more moist and savoury muffin, I suggest that you add some chopped tomatoes into the batter.

Muffins are one of the easiest bakes as you just need a spatula to combine the mixtures in a large bowl. Take note not to overmix the flour as this will result in a dry and tough muffin.

Ham and Cheese Muffins

These savoury Ham and cheese muffins are easy to make for a quick breakfast or as a snack for kids

Author Ann Low

Prep Time 12

Cook Time 20

Total Time 32

Servings muffins

Ingredients

100 g shaved ham
60 g shredded mozzarella cheese
100 g self-raising flour
1 tbsp caster sugar
80 g fresh milk
2 tbsp corn oil - or olive oil
1 large egg - lightly beaten
dash of pepper
6 cherry tomatoes - halved

Instructions

Sift self-raising flour in a large bowl, set aside.
Combine egg, ham, mozzarella cheese, corn oil, pepper and sugar (with some chopped tomatoes) together in a separate bowl. Pour the ham and cheese mixture into the flour and fold lightly with a rubber spatula until combined.
Scoop mixture into 6-hole muffin pan lined with cupcake liners, place halved tomato on top and bake in preheated oven at 200 deg C for about 20 mins or until golden.