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.

Muffin Tops, Muffin Tops Everywhere

Having a love of baking and limiting muffin tops to the oven can be pretty tough work, do yiz know what I mean? It's February, which is kinda still the start of the year, meaning I am still in the 'I should be eating healthily and trying to lose a bit of weight' frame of mind. I am trying very hard to stick to this so I have to decide to either fore go baking until at least October when I can wrap up in winter clothes again (although at the rate the weather is going this year spring/summer clothing may not see the light of day), or I can try to incorporate some more waist friendly baking into my life.

When it comes to indulgent food I tend to not do low fat versions. If I am going to bake a chocolate cake I do a chocolate cake, not your half arsed version, sure what's the point in that. When I go out to eat in a restaurant I don't order salad to start, steamed fish and veg for my entree and sorbet for dessert. Again, what's the frickin' point? I can count calories when I eat at home so I'm damned if I am going to do it when dining out. But for the greater good of my health and the seam of my waistband I think I can substitute some of my double cream, full fat butter for a some slightly healthier options.

Tonight I baked some delicious savoury muffins. I adapted the recipe marginally from one featured in the Hummingbird Bakery book. I am hoping they will be a nice healthy lunch option to accompany some homemade soup or just a quick snack to stop me reaching for some chocolate. Next time I may adapt the recipe further by making them with wholewheat flour as opposed to plain flour and then I think I could be on to a low fat, low calorie, high fibre gem. And sure since I am being so healthy and wholesome munching on these little babies I have probably earned a nice slice of chocolate cake as a little treat.

Ham & Cheese Muffins(makes 12)

50g Butter
1/2 Small Onion Finely Chopped
360g Plain Flour
2 & 1/2 tsp Baking Powder
200g Grated Cheddar Cheese
220ml Whole Milk
1 Egg
80g Smoked Ham (finely chopped)
Sea Salt & Freshly Ground Black Pepper

Preheat the oven to 170°C/325°F/Gas 3.
Line a 12 hole muffin tray with paper cases.
Melt the butter in a saucepan over a medium heat and fry the onion until softened. Season with salt and pepper.
Mix the flour, baking power and cheese in a large bowl.
In a separate bowl mix the egg and milk together. Slowly pour this into the flour mixture and beat with a handheld electric whisk until well combined.
Stir in the onion and ham and mix until evenly distributed.
Spoon the mixture into the paper cases until two thirds full.
Bake in the pre heated oven for 30 to 35 minutes, until golden in colour. A skewer inserted into the centre should come out clean.
Allow to cool slightly before transferring to a wire rack to cool fully.