{Ham, Cheese & Courgette Muffins}

I said in a recent post that I would make ham, cheese & courgette muffins this week as well as some carrot & lentil soup. I'm pleased to say that I did as I said I would and made both!

I ordered all the items I needed for the muffins from Sainsbury's during my online food order (I got the recipe in their ideas section of the website making it easy to add the ingredients to my order), however, there seems to have been an item missing from the ingredients list as I then found out I was missing buttermilk which was in the method bit of the recipe. I had to substitute with whole milk, and I guessed at the quantity!

Here's my recipe...

{Ingredients}
250 g self-raising flour
1 teaspoon paprika
1 teaspoon baking powder
2 medium eggs
170 mL whole milk
50 g mature cheddar, grated
70 g cooked ham, torn (I used scissors to cut it into little pieces)
100 g courgette, grated
Olive oil for greasing muffin tin

{Method}

1. Preheat oven to 180 deg C (160 deg C for fan ovens, gas 4).
2. Grease a 12-hole muffin tin with oil (make sure you do this well as I struggled to get the muffins out of the tin at the end!).
3. In a large bowl, sift the flour, baking powder and paprika.
4. In a separate bowl, whisk the eggs and milk together.
5. Fold the eggs and milk mixture into the bowl with the flour mixture.
6. Add the courgette, ham and 40 g of the cheese.
7. Season with pepper.
8. Spoon into the muffin holes and sprinkle with the remaining cheese.
9. Put in the oven for approximately 30 minutes.
10. Allow to cool slightly, then take a knife round the edges of the holes and pop out the muffins.
11. The muffins can be frozen for 1 month.