Ingredients

Instructions

  1. Preheat oven to 180°C Lightly grease a 24 hole mini-muffin pan.
  2. Sift the flour and baking powder into a mixing bowl.
  3. Combine the butter, milk and eggs together. Then stir this mix into the sifted flour. Stir until only just combined-do not overmix.
  4. Add remaining ingredients, except the cheese. Stir in very lightly.
  5. Spoon the mixture into the prepared muffin pans. Fill the holes until 3/4 full. Sprinkle over the cheese, and some extra shredded ham if desired.
  6. Bake 15 minutes or until lightly golden. If using gluten free flour allow the muffins to cool for 5 minutes in the tin before turning out.