- 250g Self-Raising Flour
- 1 Tsp Paprika
- 2 Medium Eggs
- 300ml Buttermilk
- 50g Mature Grated Cheddar Cheese
- 200g Finely Sliced Mr. Mozzie’s Ham
- 100g Courgette, Grated
- 1 Tsp Olive Oil
- 1 Tsp Baking Powder
Preheat the oven to 180°C
Grease a 12-hole muffin tin with the olive oil.
In a large mixing bowl, sift together the flour, baking powder and paprika.
In a separate bowl, whisk the eggs and buttermilk together then fold into the flour mixture with three-quarters of the cheese, the ham and the grated courgette, until well combined. Season with freshly ground black pepper.
Spoon the mixture into the muffin holes until they are three-quarters full, then top with the remaining cheese.
Bake for 30-35 minutes, until golden and a skewer inserted into the middle of a muffin comes out clean.
Allow to cool slightly, then run a knife around the edges of the muffins and pop them out. Pack 2 per lunchbox.
Make these in advance – they keep chilled for three days – and pop into lunchboxes as a change from the usual sarmies