Ham and Cheese Muffins are a super alternative to the ham and cheese sandwiches. Bake a dozen and dig in whenever you want!
I always feel it’s a pity that we don’t talk much about the savory bakes and always equate baking with desserts on its own. Personally, I prefer savoury over sweet any day and every time I tell someone about a savory muffin (like this ham and cheese muffins!) they stare a my face with a blank expression, an expression that says you gotta be kidding me!!!!
But then I assure you if you if you get to making savory muffins with their cheesy goodness, you will never crave for the sweet variety again (ok! may be never is an exaggeration, let’s settle on almost never :))
I discovered these Ham and Cheese muffins some years ago, as an interesting alternative to the standard Ham and Cheese sandwich. It has all the flavours of the sandwich, yet quite distinctive due to the muffiny texture.
These Ham and Cheese Muffins are perfect for breakfast with a cup of coffee or to be served as a part of your brunch menu with a glass of wine and who doesn’t like to be served some baked goodies with brunch, tell me. I have made these so often now, that it is ridiculous that the recipe is not on the blog (so many of these recipes and I am trying to post them all, promise 😀 ) and it is so common in our house that even the child said I know what you are posting for H when he heard about the A-Z of baking. “Ham and Cheese Muffins” he squealed in delight and I knew this is what it had to be!!
Other savory muffins on the blog, which you can try
Ham and Cheese Muffins
- 1 cup Pork Ham Smoked
- 1 cup gouda cheese grated
- 1/2 cup feta cheese crumbled
- 1 egg
- 1 cup water
- 1 cup all purpose flour
- 1/2 tsp basil dried
- 1 tsp baking powder
- Pre heat the oven to 180C and grease or line a muffin pan. This recipe yields 6 largish muffins so if your pan is smaller, you will get 8-10.
- Chop Pork into small cubes. Keep aside.
- Whisk one egg with one cup water. In a separate bowl mix together, both the types of cheese,ham, flour, basil and baking powder.
- Using a spatula, mix together the egg mixture with the dry ingredients till incorporated. Don't over mix.
- Pour in the muffin pan and bake for 12-15 minutes till a skewer comes out clean.
- Serve with pesto and ketchup and may be a glass of red wine