Ham, Cheese and Mustard Muffins

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READY IN: 33mins
YIELD: 40 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200°C/fan180°C/gas 6. Sift the flour, baking powder and 1/4 teaspoon salt into a large bowl. Stir in the ham, sage and Cheddar. Make a well in the centre, then add the butter, egg, mustard and milk. Mix together briefly, until just combined.
  • Put teaspoonfuls of the mixture into petits fours cases, so that each is about three-quarters full. Place on 2 large baking sheets and bake for 8-10 minutes, until risen and golden. Transfer to wire racks to cool a little.
  • To serve, peel off the petits fours cases and line the muffins up on serving plates. Serve warm or at room temperature. Put your favourite chutney into a serving bowl for guests to dunk the muffins inches.
  • Tip: Make the muffins, then cool and freeze in food bags for up to 1 month. Defrost in the fridge overnight, then serve at room temperature.
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