Ham and Cheese Muffins: Part Deux

I made some ham and cheese muffins recently from the Hummingbird Bakery book and they were pretty yum but I wanted to try them again with a couple of changes.  This afternoon I decided to give them a go as I fancied someting yummy and savoury to munch on.  The main change I made was to use wholemeal flour instead of plain flour in an effort to make a tasty, healthy snack to be indulged in without guilt.  The second change I made was to omit the onion inclued in the last batch as for my taste I felt it was slightly overpowering. 

I really enjoyed the amended recipe and think that they will be a firm favourite to pop in the freezer and enjoy whenever I fancy a little treat.

Wholemeal Ham & Cheese Muffins
(makes 12)

50g Butter
360g Wholemeal Flour
2&1/2tsp Baking Powder
200g Grated Cheddar Cheese
250ml Whole Milk
1 Egg
80g Smoked Ham(finely chopped)
Salt and black pepper

1.  Preheat the oven to 170°C/325°F/Gas 3 and line a 12 hole muffin tin with paper cases.
2.  Melt the butter and season with some salt and ground black pepper.
3.  Mix the flour, baking powder and cheese in a bowl.
4.  In a seperate bowl mix the milk and egg, add this along with the melted butter to the flour mix and stir well until completely combined.
5.  Add the ham and mix to distribute evenly throughout.
6.  Spoon the mix into the paper cases until 2 thirds full.
7.  Bake in the preheated oven for 30-35 mins until golden brown.
8.  Remove from the oven and leave to cool on a wire cooling rack.

To freeze, individually wrap in cling film and place in the freezer to be enjoyed at a later stage.