Ham and cheese muffins

  • Makes 45 muffins
  • Takes 25 minutes to make, 8-10 minutes to bake, plus cooling
  • Easy
These savoury ham, cheese and mustard muffins are the perfect party appetiser but make a welcome snack anytime.

Nutritional info per serving


  • Calories37kcals
  • Fat1.8g (1.1g saturated)
  • Protein1.4g
  • Carbohydrates4g (0.2g sugar)
  • Salt0.2g
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  • 225g self-raising flour
  • 1 tsp baking powder
  • 3 slices oak-smoked ham, chopped
  • 6 fresh sage leaves, finely chopped
  • 75g mature Cheddar, chopped
  • 50g unsalted butter, melted and cooled slightly
  • 1 medium egg, lightly beaten
  • 1½ tbsp wholegrain mustard
  • 150ml semi-skimmed milk


  1. Preheat the oven to 200°C/fan180°C/gas 6. Sift the flour, baking powder and 1/4 teaspoon salt into a large bowl. Stir in the ham, sage and Cheddar. Make a well in the centre, then add the butter, egg, mustard and milk. Mix together briefly, until just combined.
  2. Put teaspoonfuls of the mixture into petits fours cases, so that each is about three-quarters full. Place on 2 large baking sheets and bake for 8-10 minutes, until risen and golden. Transfer to wire racks to cool a little.
  3. To serve, peel off the petits fours cases and line the muffins up on serving plates. Serve warm or at room temperature. Put your favourite chutney into a serving bowl for guests to dunk the muffins in.
  • Make the muffins, then cool and freeze in food bags for up to 1 month. Defrost in the fridge overnight, then serve at room temperature.

From January 2006

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