Savoury cheese and ham muffins

Why is it always the case that during the school week I have to (sometimes literally) drag the kids out of bed, yet on Sunday – when we can all sleep in – they are up at 5.30am and ready to start the day!?

Yes, as I lay in bed this morning, enjoying what I thought was going to be a little extra snooze time, the all-to-familiar call came through the monitor. Followed by a  little patter of feet down the hall. No amount of coaxing could get the girls back to bed, so that was it – our day officially started.

We played games, we ate breakfast (and second breakfast), we read stories, we more than likely annoyed the neighbours when we took the fun outside (sorry), and we even did a little baking.  And all before 9.00am.

On the menu? Savoury muffins – made with only 6 ingredients.

Flour, grated cheese, ham, milk, egg and olive oil. Kept very simple on this occasion as I plan to use them in the kids’ lunch boxes this week (and anything ‘green’ or ‘unusual’ is likely to be met with disdain at the moment).

While I measured the ingredients, the girls had fun stirring them and dividing them amongst the cases. Into the oven for 20 minutes, and we soon had ourselves a tasty morning tea.

I love the simplicity of this recipe – but it could easily be jazzed up for more adventurous palates. Some fresh herbs, sundried tomatoes or zucchini would be lovely, or even some olives if you had some on hand.

Oh and the littlest one, in particular,  wasted no time in sampling our efforts!

Print Recipe
Savoury cheese and ham muffins
Course Baking
Cuisine Baking
Keyword muffin
Servings
muffins
Ingredients
Course Baking
Cuisine Baking
Keyword muffin
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 200C and line a muffin tray with paper cases.
  2. Place the sifted flour, 3/4 of the cheese and the ham in a large bowl. Stir to combine.
  3. In a separate bowl, whisk together the milk, egg and olive oil.
  4. Add the wet ingredients to the dry ingredients, and stir until just combined. Spoon into the prepared cases and top with the remaining cheese.
  5. Bake for 20 minutes or until cooked through.
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Cocktail Hour: Easter Bunny Shake

I mentioned earlier in the week that we served a couple cocktails at our recent Easter lunch. My favourite was definitely the Espresso Martini – although that’s not all that unusual as I am not a big milk drinker.

There were, however, a few guests that I knew would not like a coffee-laden martini. They were fans of both milk and baileys though – and so our other cocktail – an Easter Bunny Shake – came to be.

Rather akin to an alcoholic milkshake, it was laced with Baileys, butterscotch schnapps and chocolate – a perfect combination for Easter, really.

And given there were multiple requests for extra glasses throughout the day – I think we hit a winner with this cocktail too!


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Easter Bunny Shake
Servings
drink
Ingredients
Servings
drink
Ingredients
Instructions
  1. Pour the Baileys, Schnapps and milk into a blender with a few ice cubes and a drizzle of chocolate sauce. Blend to combine.
  2. Drizzle some extra sauce down the side of the cocktail glass, pour in the cocktail and enjoy!
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