Ham and Cheese Muffins
- 2 cups self-raising flour
- ½ tsp ground paprika
- 80g butter, softened
- 6 slices ham, chopped
- 1 spring onion, thinly sliced
- 1 tsp finely chopped chives
- 1 cup shredded cheese
- ½ cup finely grated parmesan
- 100g feta, crumbled
- 1 egg
Preheat the oven to 200oC. Line a 12 hole muffin pan with cupcake liners. In a large bowl combine the flour and paprika. Using your fingertips rub the butter into the flour mixture until the mixture appears like fine breadcrumbs. Stir in the ham, spring onion, chives, cheddar, parmesan and feta into the mixture.
In a jug whisk the egg and milk together. Form a well in the centre of the flour mixture and pour in the egg mixture. Stir together until just combined. Spoon the mixture evenly into the cupcake liners.
Bake in a preheated oven for 20 – 25 minutes or until a skewer inserted comes out clean. Use a wire rack to cool.
Freezer tip: Always cool muffins completely before wrapping and freezing them. To freeze muffins wrap them securely in foil or freezer wrap. Label the muffins with use-by date (muffins can freeze for up to 3 months). Muffins can be thawed at room temperature and enjoyed or frozen muffins can be heated in a microwave.
- 1 ½ zucchinis
- 1 tsp salt
- 1 egg
- 2 chives chopped
- ¼ cup all-purpose flour
- Ground black pepper
- Olive oil
- Your favourite dressing
Grate the zucchini into a large mixing bowl and add a teaspoon of salt. Squeeze the zucchini’s excess liquid out and discard, and add the egg and chives into the zucchini and combine.
In a small bowl, whisk together the dry ingredients, then pour into the zucchini mixture. Stir the mixture well.
Over medium heat add 2 tsp of olive oil in a frypan. Add a heaped tablespoon of batter in the frypan for each fritter and flatten slightly. Cook the fritters for 3 – 5 minutes per side or until golden brown and crispy. Reduce the heat if required.
Serve the Zucchini Fritters on a plate with a dollop of your favourite dressing.
Freezer tip: Always cool fritters completely before wrapping and freezing them. Place fritters in a single layer of lined baking paper. Then freeze for a few hours or until solid. Transfer fritters to lunch bags and label them with use-by date (fritters can freeze for up to 3 months). To reheat the fritters, place them on baking paper and place them in the oven at 160oC until heated through, or thaw them at room temperature and enjoy cool.