Blue cheese,ham & celery muffins

 A savoury muffin?? Life is full of enough disappointments, Gary! 
A savoury muffin?! I don’t know you anymore.

Miranda Hart

But trust me once you’ve tried this you will be addicted and will be wanting more.  
Blue cheese,ham & celery,bacon with sweet corn,onion with brie and figs (my favorite),peanut butter and salted peanuts (sara’s favorite),smoked ham and leek, coriander and carrot…there are endless possibilities…

Muffins lend themselves to savoury ingredients beautifully so its fun experimenting with different combinations. And not only are they great for a breakfast/brunch but you can make a complete meal out of these babies by simply adding a soup and a salad. Beetroot soup is what I like with these.

Blue cheese,ham and celery mini muffins

Makes 24 mini muffins

Ingredients

225 gms self raising flour
1  tsp baking powder
1/2 tsp dry mustard powder
A pinch of salt
50 gms ham, chopped
75 gms blue cheese crumbled
2 medium eggs at room temperature
6 tbsp milk
50 gms butter, melted & cooled
2 celery stalk, finely chopped

Instructions

1. Preheat the oven to 180 degrees Celsius. Sparsely oil a 24 hole silicon mini muffin tray (I have the one with 12 and made it in two batches) or line a regular mini muffin tray with mini paper cases
2. Sift the flour, baking powder, mustard and salt into a bowl and stir in the ham and half of blue cheese. 
3. In another bowl, beat the eggs with the milk and pour into the flour mixture along with the melted butter, then fold in the chopped celery.
4. Spoon into the muffin cases and then top each one with the remaining blue cheese.
5. Bake for 15-20 mins until well risen & golden. Turn out onto a wire rack to cool slightly. Serve.

It tastes amazingly good with cold meats and salad. Don’t forget that tabasco:)

Image : Personal Album 
Recipe: Cupcakes & Muffins by Ann Nicol 
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