Ham hock and mature cheddar muffins

Ham hock and mature cheddar muffins

By
From
Three Sisters Bake
Makes
12
Photographer
Helen Cathcart

These yummy muffins are a doddle to make. They’re a great breakfast treat to serve up to guests, and there’s no need to tell them how simple they are to make! - Nichola

Ingredients

Quantity Ingredient
250g self-raising flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
125g mature cheddar cheese, grated
100g cooked ham hock, diced
90ml sunflower oil, plus a little extra for greasing
150g natural yoghurt
125ml whole milk
1 large egg, at room temperature

Equipment:

Quantity Ingredient
12-hole muffin tin
12 muffin cases, (optional)

Method

  1. Preheat the oven to 200°c. Grease the muffin tin or line with muffin cases.
  2. Sift together the flour, baking powder, bicarbonate of soda and salt.
  3. In a separate bowl, mix the cheese, ham, oil, yoghurt, milk and egg.
  4. Combine the wet ingredients with the dry ingredients using a freestanding mixer or a wooden spoon until well mixed. Divide between the muffin cases or spoon directly into the muffin tin if not using cases.
  5. Bake in the oven for 20 minutes until golden and cooked through. Remove and leave to cool slightly on a wire rack.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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