Savoury Ham & Cheese Muffins

📝 Ingredients

• 150 g wholemeal flour
• ½ sachet baking powder (5 g)
• 3 eggs
• 1 plain yoghurt (125 g)
• 50 ml semi-skimmed milk
• 2 tbsp rapeseed oil
• 4 slices cooked ham (about 40 g each)
• 100 g grated Emmental
• 10 g fresh chives
• Salt, black pepper

🍴 Utensils

• Muffin tin
• Paper cases
• Mixing bowl
• Bowl
• Whisk
• Spatula

📖 Steps

1. Preheat the oven to 180 °C. Put paper cases in 8 holes of a muffin tin (not needed with a silicone mould). Cut the ham into small 5 mm dice and finely snip the chives.
2. In a mixing bowl, whisk the eggs with the yoghurt, milk and rapeseed oil until smooth and slightly frothy. Season with pepper and add just a small pinch of salt: the ham and cheese are already salty.
3. In a bowl, mix the wholemeal flour and baking powder. Tip them into the wet mixture and stir with the spatula just enough that no traces of flour remain: overworked batter makes tough, dense muffins.
4. Gently fold in the diced ham, chives and three quarters of the Emmental with just a few turns of the spatula. The batter should stay thick and a little lumpy: that's normal, don't try to smooth it out.
5. Divide the batter between the 8 paper cases using two spoons, filling them three-quarters full to leave room to rise, then sprinkle the remaining Emmental over the top for a golden, cheesy crust.
6. Bake for 20 min on the middle shelf, until the muffins are well risen and golden. Check they're done by inserting the tip of a knife into the centre of one: it should come out dry, with no sticky batter.
7. Leave to cool for 5 min in the tin, then turn out onto a wire rack and leave to cool completely before storing: shut away while still warm, they would turn damp and sticky.
8. Store the muffins in an airtight container in the fridge for 3 days. In the morning, allow two muffins per person, eaten cold or warmed for 20 s in the microwave to bring back their softness.