Ingredients
- 4.9oz-140g honey roast ham (good quality, torn into small/medium pieces)
- 9.1oz-260g plain flour (sifted)
- 2.8oz-80g unsalted butter (cold, cubed)
- 1 teaspoon mustard powder
- Pinch of salt
- 2 medium eggs (free-range)
- Pinch of black pepper
- 1 ½ teaspoons baking powder
- 8 tablespoons whole milk
- 3.5oz-100g mature cheddar cheese (grated)
- 1.7oz-50g mozzarella cheese (grated)
Method
- Pre-heat oven with an over tray inside to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
- In a large mixing bowl, combine the flour and butter using your fingertips until it resembles fine breadcrumbs. Take your time doing this
- Add the baking powder, salt, pepper, mustard powder, ham, cheddar and mozzarella. Mix lightly
- Next, add the eggs and milk and stir with a cutlery knife until thoroughly combined
- Equally spoon into the 12 holes of the prepared tin and pop into the oven for 25 minutes until the tops are starting to brown (but not too much!!)
- Remove from the oven and allow to cool in the tin for 10 minutes before removing
- Serve warm or cold
