tomato relish, ham and cheddar muffins

  • 2½ cups (375g) self-raising (self-rising) flour
  • ½ cup (140g) store-bought tomato relish, plus extra to serve
  • 2 cups (300g) shredded ham
  • 1 cup baby spinach leaves
  • ¼ cup chives, chopped
  • 1½ cups (180g) grated cheddar
  • ½ cup (125ml) extra virgin olive oil
  • 1 cup (250ml) milk
  • 2 eggs
  • sea salt and cracked black pepper
  1. Preheat oven to 180°C (350°F). Place the flour, relish, ham, spinach, chive, cheddar, oil, milk, eggs, salt and pepper in a large bowl and
mix until just combined. 
  2. Divide the mixture between 12 x ½-cup-capacity (125ml) 
lightly greased muffin tins lined with paper cases and cook for 25 minutes or
until cooked when tested with a skewer. 
  3. Turn out onto a wire rack to cool
slightly. Serve with the extra tomato relish. Makes 12

Photography; William Meppem

RATE THIS RECIPE:
Reader ratings (0)
donna hay team

Hi Devorah, for a complete veggie option you could add more spinach leaves and semi sun dried tomato. Or you can replace the ham with the same quantity of cooked shredded chicken. The DH team

Devorah Barnes

Hi there. Any ideas for substitutes (with quantities) for the ham? TIA

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox