These super savoury muffins are such a tasty option for morning or afternoon teas. We love the combination of ham, spinach and tasty cheese for a sharp bite. If you’re not a huge fan of strong, sharp cheddar, change it out for a more subtle option such as colby or edam. For a more creamy muffin, change out the cheese to some cubed cream cheese, an absolute treat!
If you’re vegetarian, these muffins will still be super tasty without the ham – the semi-dried tomatoes will add a good punch of flavour.
Tip: try not to over-mix your muffin mixture, this will keep them super light and fluffy.
This recipe first appeared in Food magazine issue 78.
Ingredients
Method
Preheat the oven to 200˚C. Lightly grease 6 large/Texas muffin pan holes and line them with 20cm x 20cm squares of baking paper.
Sift the flour and baking powder into a large bowl. Add the Spinach & Kale Mix, ham, tomatoes and cheese. Make a well in the centre of the dry ingredients.
Combine the eggs, milk and melted butter. Pour the liquid ingredients into the well. Stir until the ingredients are just combined.
Spoon the mixture into the prepared muffin pan until each hole is three- quarters full. Sprinkle the tops of the muffins with the extra grated cheese.
Bake the muffins in the preheated oven for 20-25 minutes, or until the muffins are golden and cooked through.
