Mr O is not really a big fan of sweet things but he is a big fan of breakfast so when he requested some savoury muffins to have for Sunday breakfast and to share with his co-workers at the Dungeon I went straight to my beloved Hummingbird Bakery Cookbook for some inspiration. I have to admit that I’ve altered the quantities for some ingredients in this recipe because it really did not come together as expected, which is unusual for Hummingbird (possibly there was a mistake the print) but in the end I made it work and the result went down very well with both Mr O and his colleagues.
Ham, mushroom and spring onion muffins
3 spring onions, trimmed and chopped
80g mushrooms, finely chopped
2 1/2 teaspoons baking powder
250g grated cheese
275ml full fat milk
80g smoked ham, finely chopped
Preheat your oven 180 C. Line a 12 hole muffin tin with paper cases.
Melt the butter in a small saucepan over a medium heat. Add the spring onions and mushrooms and saute until cooked through. Set aside.
Mix together the flour, baking powder and cheese in a large bowl with a good pinch of salt and pepper.
Beat together the eggs and the milk. Add the egg mixture to the flour mixture a little at a time and stir together until well mixed. Stir in the ham.
Spoon the batter evenly into the paper cases until 2/3 full. You might have more than enough for 12. I managed to make 16.
Bake in the middle of the oven for 30 mins or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool further. Eat warm. (They are also nice reheated in the microwave for about 20 seconds).
Makes 12 – 16 muffins