John Myers
Ingredients for 1 servings:
- 1 tsp oil
- 150 g cooked ham, diced
- 1 onion(s), red, finely diced
- 250 g flour, whole grain, self-rising
- 2 tsp baking powder
- ½ tsp baking soda or sodium bicarbonate
- ¼ tsp salt
- 2 eggs
- 80 g butter, unsalted, melted and cooled
- 200 ml buttermilk
- 150 g Cheddar cheese, grated
- 12 paper baking cups
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 38 minutes
makes 12 pieces
Melt the butter in the microwave (do not boil). This only takes a few seconds on high. It’s best to stand by and watch it. Heat the oil in the pan, then sauté the finely diced onion for about 5 minutes, until softened. Transfer to a small bowl to cool. In a large bowl, combine the following ingredients: wholemeal flour, baking powder, baking soda, and salt. In another bowl or other suitable container, whisk the eggs, cooled melted butter, and buttermilk until well combined. Add this mixture to the flour and stir with a spatula until all the ingredients are just combined. Fold in the sautéed onions, 100g of the cheese, and the diced cooked ham (I live in the UK, so I used Honey Roast Ham) until evenly distributed. Pour this batter into a muffin tin lined with 12 paper baking cups and sprinkle the remaining cheese over the muffins. Bake at 200°C (400°F, Gas Mark 6) for about 18 minutes, until the tops of the muffins are golden brown. The muffins are done when a toothpick or similar inserted into the center comes out clean. I personally only turn on the oven 5-10 minutes before the end of cooking. I bake with fan-assisted oven, which often reduces the baking time a bit. I found the muffins tasted better cooled the next day than fresh from the oven. The original recipe called for chives, but I didn’t have any left. Since I was out of bacon, I used honey roast ham. Tip: If you don’t have self-raising flour, you can easily make your own by sifting 1 cup of flour with 2 teaspoons of baking powder.
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