Food: Home Cookin'11 Nov 2009 07:57 am

This recipe came out of pure desperation. Duchess Bake Shop is closed Mondays and Tuesdays (and holidays!) you see, and I forgot to visit Cobs yesterday. Besides the meatloaf baked the night before, I had very little food in the house.

I had planned on making blueberry muffins, but I am not a big sweets-in-the-morning type of person. I realized I had some rosemary ham and a huge brick of cheese in the fridge, so I made the best of the situation and experimented. Here’s my attempt at savoury muffins. They turned out quite well, and it’s so nice to smell baking in the morning.

This is a smaller recipe, so double it if you have more mouths to feed.

savoury muffin tops

Cheddar-Ham Muffins

In a large bowl, mix:

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp cayenne pepper
  • 1/8 tsp salt

In a smaller bowl, mix:

  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1 tbsp olive oil
  • 1 tbsp melted butter

Filling:

  • 1/4 cup shallots, green onion or regular onion, minced
  • 1/4 cup diced ham or back bacon, or even regular cooked bacon
  • 1/4 cup grated cheddar cheese

Preheat oven to 400°F.
In a large bowl, combine dry ingredients. In a smaller bowl, whisk the wet ingredients. Pour wet into dry, and fold in ham, shallots and cheese. Fill muffin tin or silicone cups with batter.

Bake 14-16 minutes, or until tops start to brown and toothpick comes out clean.

Makes 6 muffins.

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