Parma Ham, Leek & Cheesy Muffins

After the chocolate fest of Easter, perhaps it’s time for something savoury! This is a favourite of mine, a great tea-time snack and something which you can pack in your lunch box the next day.

savoury muffiinsThe original recipe (courtesy of my Dairy Diary) says use a handful of chopped spinach leaves, but I have found finely chopped leeks a great substitute and I am guessing that as long as you keep the basic proportions the same, you could use any suitable vegetable!

To make the savoury muffins, you will need

  • 6 slices chopped parma ham
  • Handful of finely chopped leeks
  • 250g(9oz) plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsb crushed black peppercorns
  • 50g(2oz) grated Parmesan cheese
  • Handful of finely chopped leeks, or chopped spinach (remember to wash well first)
  • Handful chopped basil leaves, or other herb
  • 1 egg (beaten)
  • 275ml (10fl oz) milk
  • 75g (3oz) melted butter (I melt on a very low setting in the microwave)
  • Pinch of salt.

Making the muffins is straightforward, although I “cheat” and use a muffin case rather than oiling the muffin tin…it makes it much easier to get them out and comes in useful if you are using them for a packed lunch the next day.

  1. Ensure all ingredients ready, as set out above. (Don’t forget to chop the veggies and melt the butter!)
  2. Preheat the oven to 190C/Gas Mark 5, line the muffin tin with 12 muffin cases.
  3. In a pan, dry-fry the parma ham for 1-2 minutes until it is crisp.
  4. Fry the leeks in a little oil if using until they are soft. (You can use the spinach uncooked).
  5. Sift flor, baking powder,
  6. Stir flour, baking powder, bicarbonate of soda, and a pinch of salt (according to taste) in a large mixing bowl.
  7. Add the parma ham, crushed peppercorns, Parmesan, spinach/leeks and herbs.
  8. In a separate bowl, whisk together the butter, milk and egg. Fold into the dry ingredients.
  9. Divide the muffin mix between the cases and bake for 20-25 minutes until well risen and golden.
  10. Cool on a wire rack and serve with cheese, Parma ham and a green salad if desired.

Joining with Honest Mum’s #TastyTuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.

Tasty Tuesdays on HonestMum.comLink up your recipe of the week

 

About sarah

Old enough to know better, still young enough not to care. Property lawyer, sometime developer, writer and mother, coffee lover and cat-napper. I blog about life as a mum in North Wilts.
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8 Responses to Parma Ham, Leek & Cheesy Muffins

  1. I have to say these sound rather yummy. Much more interesting than a sandwich in a pack lunch.

  2. oana79 says:

    I am all for savoury muffins and yours sound delish!

  3. these would make a great snack!! #TastyTuesdays x

  4. These look lovely, I remember discovering savoury muffins when I was living in France. I’m pinning this now so that I remember to come back and make them later on.
    #Recipeoftheweek #TastyTuesdays

  5. Honest Mum says:

    Craving exactly these right now, delicious, filling and just what my tired body needs after a house move! Thanks for linking up to #tastytuesdays

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