Friday, 15 July 2011


Muffins made today, all ready to freeze for packed lunches next week. These are taken from Tana Ramsay's Family Kitchen. It makes a batch of 12 and they do freeze well.

300g self raising flour 
1/2 tsp paprika
1/2 tsp mustard powder
75g butter
185g mature cheddar
6 slices of ham cut into 1cm squares
250ml milk
1 egg, beaten
Parmesan cheese, grated

Preheat the oven to 190 degrees C.
Sieve the flour, mustard and paprika together and rub the butter in until it resembles breadcrumbs.
Add the ham and cheese and give it a stir.
Add the milk and the egg, mix to combine.
Spoon the mixture into 12 muffin cases and top with some Parmesan cheese.
Bake for 20mins in a preheated oven.
Leave to cool on a wire rack.
(also lovely warm from the oven!)

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