Ingredients
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1/2 teaspoon smoked paprika or 1/2 teaspoon sweet paprika
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1 teaspoon dry English-style mustard
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150 g chopped smoked ham
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185 g grated mature farmhouse cheddar cheese
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250 ml milk
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6 tablespoons light olive oil or 6 tablespoons light vegetable oil
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salt and pepper
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2 tablespoons chopped chives
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1 large egg, lightly beaten
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300 g self raising flour
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1/2 teaspoon savoury instant bouillon granules (such as vegetable or chicken)
Instructions
- Pre-heat an oven to 200°C/400°F/Gas Mark 5.
- Grease a 12 hole muffin or bun tray/pan.
- Sift the dry ingredients into a large bowl and mix well. Season with salt and pepper - but be careful not to over salt as the stock powder will contain salt.
- Stir in the ham and cheese, and chives if using, mix again.
- Add the egg, milk and olive oil - mix well - but do NOT over mix - just enough to combine the ingredients together. Adjust the consistency if too dry by adding a little more milk - the mixture should be a soft dropping consistency.
- Spoon mixture into the prepared muffin/bun tray/pan and bake in the preheated oven for 20 to 25 minutes, or until the muffins are well risen and golden brown.
- Remove from the oven and allow to cool slightly on a wire rack.
- Serve whilst warm - delicious if spread with butter or soft cheese!