I’m a big fan of muffins. These Ham and Vegetable Muffins are so versatile – they are good for toddlers, school kids, Mums and Dads (only if they are really hungry!) Plus I like the fact you can freeze muffins. I particularly love this recipe though, because my kids love ham, and that is all they think about when they eat these muffins – which is good for me – because I’ve hidden veggies in there!? Great gobbled up while still warm with a bit of butter.
Once you have made the muffins, allow them to cool totally to room temperature. Individually wrap the muffins in plastic wrap and pop in the freezer.? These will be good frozen for up to a month!
Ham and Vegetable Muffins
12
servings15
minutes20
minutes250
kcal35
minutesSavory muffins packed with ham and veggies—great for breakfasts or on-the-run snacks.
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Ingredients
2 cups Flour (Self-Raising)
1 large Carrot-peeled, grated
1/2 cups Zucchini – grated, liquid squeezed out
100 grams Ham – chopped
1/4 cups Cheese – grated
1/2 cup Milk
3 Eggs
60 grams Butter
Directions
- Preheat oven to 160 degrees C.
- In a large bowl mix together, flour, vegetables, cheese and ham together.
- Melt the butter and allow to cool.
- Add milk, eggs and butter to the dry ingredients and mix well.
- Divide into 12-14 muffin cases (or 24 mini muffin cases).
- Bake at 160 degrees for approx 30 minutes.
- Check with a skewer to make sure the center is cooked, keeping in mind that the cheese will be melted and may end up on the skewer.
Notes
- Ham and Vegetable Muffins freeze really well. Allow to cool to room temperature and wrap in plastic wrap and freeze for up to two months.
- You can also make them with peas/corn instead of carrot/zucchini (or really any other veggie).
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