22 August, 2015
Ham Cheese and Tomato Mini Muffins
Ham Cheese and Tomato Mini Muffins
Makes:18
Ingredients:
- 90g ham, finely shredded
- 3/4 cup grated cheese
- 3/4 cup SR flour
- 9 cherry tomatoes, halved
- 1 tablespoon Italian or flat leaf parsley, shredded
- 1/3 cup milk
- 2 tablespoon olive oil
- 1 egg, lightly beaten
- Salt & Pepper, to taste
Method:
- Preheat oven to 200 degree Celsius and prepare 2 mini muffin tray for 18 cups to be either lined with papers or very well greased
- Place SR flour and seasoning in a large mixing bowl
- In a separate bowl place egg, ham, cheddar cheese, olive oil, milk and parsley and mix until combined
- Pour the ham and cheese mixture into the flour and fold lightly until just combined.
- Spoon the mixture into prepared mini muffin pans
- Press a cherry tomato half into the top of each muffin
- Bake for 15-18 minutes or until golden.
Recipe Notes:
- Store in an airtight container below 27 degrees for 3 days
- Freezer friendly, to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.