Savoury ham and cheese muffins

Ingredients

• 200 gself-raising flour
• 140 mlmilk
• 80 mloil
• 2eggs
• 100 gcheese
• 50 gcured ham
• 1 tspsalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the fillings

   Cut the cheese into small cubes, then cut the cured ham into similarly small pieces. Set both aside; reserve a little of each to decorate the muffins. The recipe suggests cooked ham or bacon as alternatives to cured ham.

2. 2

   Blend the batter

   Put the milk, oil (olive oil is preferred), eggs, salt and pepper in a blender. Cover and blend until combined. Add half the flour and blend again, then add the remaining flour, cheese and ham, keeping some cheese and ham back for decoration. Blend briefly, just until combined, so some pieces remain intact.

3. 3

   Fill and bake

   Oil a muffin tin and divide the mixture between the wells, filling each about three-quarters full. Top with the reserved cheese and ham. Bake in a preheated oven at 180°C for 35 minutes.

4. 4

   Cool and serve

   Remove the muffins from the tin and leave them to cool until warm before serving.

What are savoury muffins?

Savoury muffins are small, individually baked portions made with a flour-based batter and savoury additions rather than sweet ones. This version pairs cheese with cured ham for a salty, rich flavour.

The recipe works by blending the wet ingredients and flour, then briefly mixing in the filling. Leaving some pieces intact gives the finished muffins little pockets of cheese and ham.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 9g protein, 18g carbs, 14g fat.

The flour supplies most of the carbohydrates, while the oil and cheese contribute much of the fat; the eggs, cheese and ham provide protein. Pair a muffin with salad or fresh vegetables for a more balanced plate.

Choosing the cheese and ham

Cheese: The original recipe uses a semi-firm cheese such as Pategrás or Mar del Plata. Choose a cheese that can be cut into cubes and has a flavour you enjoy.

Ham: Cured ham brings a savoury, salty note. Cooked ham or bacon can be used instead, as suggested in the recipe.

Blending without overworking

Wet mixture: Blend the milk, oil, eggs, salt and pepper first so they are evenly combined before adding flour.

Final mix: Add the flour in two batches, then blend only briefly once the cheese and ham go in. This keeps some of the filling in pieces rather than breaking it all down.

Filling the muffin tin

Three-quarters full: Leave space above the batter in each well, as the muffins rise during baking. Filling them too close to the rim can make them spill over.

Topping: Scatter the reserved cheese and ham over the batter before baking so the pieces are visible on top.

Checking when they are ready

Timing: Bake for 35 minutes at 180°C in an oven preheated beforehand. Since ovens can vary, start checking near the end of the stated baking time.

Doneness: The muffins should look set and lightly golden. Leave them to cool until warm before taking them from the tin and serving.

Serving ideas

Serve these muffins warm as a snack or alongside a simple salad for lunch. They also fit well on a savoury spread with fresh vegetables or soup.

Recipe notes & tips

• Cut the cheese and ham into small, even pieces so they distribute well through the batter.
• Reserve a little filling before blending to use as the topping.
• Oil the muffin tin thoroughly to help the muffins release cleanly.
• Fill each muffin well to about three-quarters rather than to the rim.
• Blend the batter only briefly after adding the cheese and ham to keep some pieces whole.

Variations

• Use cooked ham: Swap it for the cured ham for a milder flavour.
• Try bacon: Replace the ham with bacon, as the original recipe suggests.
• Choose another cheese: Use a different semi-firm cheese that can be cut into cubes.
• Add herbs: Mix in chopped herbs for a fresh savoury note.
• Use olive oil: Choose olive oil for the oil in the batter, as recommended in the method.

Common mistakes to avoid

• Overfilling the tin: The batter may spill as it rises; leave each well about one-quarter empty.
• Blending for too long: The filling can break down; stop as soon as the batter is combined.
• Skipping the preheat: The stated baking time assumes a hot oven; preheat it to 180°C first.
• Forgetting the topping: Reserve some cheese and ham before blending so there is enough to decorate.
• Removing them too soon: Let the muffins cool until warm before taking them out of the tin.

How to store

Once completely cool, store the muffins in an airtight container in the fridge and eat within 3 days. Reheat briefly in the oven or microwave until warmed through.

Frequently asked questions