These savoury muffins: ham and cheese, would make a tasty healthy option for breakfast, snack, or lunchboxes.
These muffins have some whole wheat flour to give them a little boost of wholegrain goodness, but you could use all plain flour (300 g) instead. You can also adjust the seasonings to your children’s tastes, so feel free to leave out the paprika, black pepper, Worcestershire sauce, mustard or scallions, or use a mild cheddar instead of a mature one.
Makes 12 muffins
- 200 g plain flour
- 100 g whole wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- freshly ground black pepper
- 250 ml milk
- 90 g unsalted butter, melted and cooled
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 185 g mature cheddar or Dubliner cheese, grated
- 6 slices ham, chopped into 1 cm pieces
- 6 scallions, finely chopped
- Preheat the oven to 190°C. Grease a muffin tin or line with silicone or paper cases.
- Sift together the flours, baking powder, paprika, salt and a little black pepper in a large bowl.
- In a separate bowl or measuring jug, whisk together the milk, melted butter, egg, Worcestershire and mustard. Add to the dry ingredients and stir until just combined (don’t overmix or the muffins will be tough). Stir in the grated cheese, ham and scallions, again taking care not to overmix
- Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes, until the muffins are golden and a tester inserted into the centre comes out clean. Set aside on a wire rack to cool. If freezing, allow them to cool completely first.
Recipe from dinnerdujour.org
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Have you tried these? Let us know how you got on in the comments below.
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