Today I’m sharing a simple but delicious recipe for Ham & Cheese Savoury Muffins. This easy homemade muffin recipe has just 6 easy to find ingredients, and it’s perfect for kids lunch boxes and family picnics. It’s a lovely easy recipe for the kids to help make (or for older children to make entirely themselves), and the muffins freeze beautifully too, so great for making in bulk and freezing ready for lunch boxes all term long!
I was challenged to create this recipe by Waitrose using only products from the essential Waitrose range. This is a range of products which provide the quality you’d expect from Waitrose at prices you perhaps wouldn’t. I was pleasantly surprised to find out how extensive the essential Waitrose range is (1,500 products) and that the prices are indeed affordable – I did a full shop whilst I was there and my total shopping basket came in at a far lower price than I was expecting when I got to the checkout.
I was also pleased to read that all Waitrose ham – including essential Waitrose ham – is made with British pork from pigs born outdoors and reared in airy straw bedded barns, so I could buy the ham for these muffins guilt free.
When I think of Waitrose, I think of good, quality food and ingredients – it’s the supermarket I head to when I’m cooking for a special occasion, but of course good quality usually comes at a high price, so it was eye opening to discover that Waitrose has such an extensive range at more affordable prices. I was curious to see whether the quality of the ingredients in the essential Waitrose range would live up to the usual Waitrose standards though, but it didn’t disappoint – I don’t think I’d have guessed that the ingredients were from the ‘bargain’ range if I hadn’t bought them myself!
I’m sure I’ll be heading to Waitrose for food shopping more often from now on, I was really impressed with the food selection available and with the quality of ingredients, even in the cheapest range.
Ham & Cheese Savoury Muffins
- 225g self-raising flour
- 160g mature cheddar
- 50g ham slices
- 175ml milk
- 1 egg
- 50ml olive oil + extra for brushing
Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with a little oil.
Measure out and sift the flour into a large mixing bowl.
Grate the cheese, then set aside 40g.
Roughly chop the ham and add to the flour along with the remaining 120g of grated cheese.
Mix with a wooden spoon to combine.
In a separate bowl, whisk together the milk, egg and olive oil.
Add this wet mixture to the dry ingredients and stir until completely combined.
Using a cupcake scoop or large spoon, divide the mixture between the 10 oiled muffin tin holes.
Top each muffin with the remaining grated cheese.
Bake for around 20 minutes in the preheated oven until cooked through and golden brown.
Serve warm, or cool completely on a wire rack ready to pack in lunch boxes.
Notes: Leftover muffins can be frozen for 2-3 months – when freezing, be sure to wrap them well to prevent freezer burn.
Waitrose are lowering hundreds of prices across the essential Waitrose range, you can find out more and see the full range over on the Waitrose website.
Do you have a favourite freezer-friendly lunch box recipe?
Disclosure: This blog post was commissioned by Waitrose to support promotion of the essential Waitrose range. I was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.
Ham & Cheese Savoury Muffins
- 225 g self-raising flour
- 160 g mature cheddar
- 50 g ham slices
- 175 ml milk
- 1 egg
- 50 ml olive oil + extra for brushing
- Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with a little oil.
- Measure out and sift the flour into a large mixing bowl.
- Grate the cheese, then set aside 40g.
- Roughly chop the ham and add to the flour along with the remaining 120g of grated cheese. Mix with a wooden spoon to combine.
- In a separate bowl, whisk together the milk, egg and olive oil.
- Add this wet mixture to the dry ingredients and stir until completely combined.
- Using a cupcake scoop or large spoon, divide the mixture between the 10 oiled muffin tin moulds. Top each muffin with the remaining grated cheese.
- Bake for around 20 minutes in the preheated oven until cooked through and golden brown.
- Serve warm, or cool completely on a wire rack ready to pack in lunch boxes.
I hope you will want to try this yummy recipe, please pin it so that you can find it again! For more easy lunch ideas and recipes, check out the Lunchbox and Picnic Recipes section here on the Eats Amazing blog or pop over and follow my lunch themed Pinterest boards for fun and healthy lunch box ideas from all over the web; Kids Lunch Box Ideas & Packed Lunch Ideas.