I baked a lot this week. And that's saying a lot since I normally bake quite a lot anyway!
But I had a few birthday cakes to bake this week, so all my other bakes were kept very simple.
This is a quick and easy ham and Gruyere cheese muffin. And as with all muffin recipes, it is a matter of mixing the dry ingredients with the wet ones, and adding whatever filling you like.
So, in a bowl, I combined the dry ingredients: flour, sugar, baking powder, baking soda, salt and dried thyme.
In another bowl, I mixed the wet ingredients: milk, egg and melted butter.
I also chopped the ham and grated the cheese.
The wet ingredients were added to the dry ones.
Then I added the ham and the cheese.
And mixed again.
Finally I spooned this mixture into the cavities of a greased muffin tray.
And baked them.
Aren't they cute?
These muffins taste a little like the American biscuits, which of course, aren't biscuits at all.
But no matter. Because they are still delicious!
Ham and Gruyere Cheese Muffins (Makes 18)
Adapted from Clockwork Lemon
2 cups flour
1 tablespoon sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp dried thyme
1 1/4 cup milk
1/2 cup melted butter
1 1/2 cups grated Gruyere cheese, or Cheddar, or any eating cheese (not Parmesan)
1 1/2 cups of ham cut into 2cm cubes
Preheat the oven to 180C and line muffin tins with papers
1. Stir together the flour, sugar, baking powder, baking soda, salt, and thyme in a medium bowl.
2. In a separate bowl combine the milk, egg, and melted butter.
3. Stir milk mixture into the flour mixture until barely combined. Fold in the ham and cheese. Divide the batter among muffin cups.
4. Bake for 15-20 minutes.
5. Allow to cool on a wire rack and enjoy warm! If you plan on freezing some, allow to cool completely and then freeze in a ziplock freezer bag as soon as possible.