300 g self raising flour
1/2 teaspoon savoury instant bouillon granules (such as vegetable or chicken)
1/2 teaspoon smoked paprika or 1/2 teaspoon sweet paprika
1 teaspoon dry English-style mustard
150 g chopped smoked ham
185 g grated mature farmhouse cheddar cheese
1 large egg, lightly beaten
250 ml milk
6 tablespoons light olive oil or 6 tablespoons light vegetable oil
salt and pepper
2 tablespoons chopped chives (optional)
Directions:
1 Pre-heat an oven to 200C/400F/Gas Mark 5.
2 Grease a 12 hole muffin or bun tray/pan.
3 Sift the dry ingredients into a large bowl and mix well. Season with salt and pepper – but be careful not to over salt as the stock powder will contain salt.
4 Stir in the ham and cheese, and chives if using, mix again.
5 Add the egg, milk and olive oil – mix well – but do NOT over mix – just enough to combine the ingredients together. Adjust the consistency if too dry by adding a little more milk – the mixture should be a soft dropping consistency.
6 Spoon mixture into the prepared muffin/bun tray/pan and bake in the preheated oven for 20 to 25 minutes, or until the muffins are well risen and golden brown.
7 Remove from the oven and allow to cool slightly on a wire rack.
8 Serve whilst warm – delicious if spread with butter or soft cheese!
