Cheesy Mushrooms Ham and Thyme Muffins

2013-11-07
  • Servings : 12
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

The thought of cheese, mushrooms, ham and thyme combined in a muffin just hit the spot this afternoon. I wanted ultra moist and delicious, so I played around a bit until these little beauties happened. Muffins don’t usually like me. I always blamed my oven, but once I realised – you don’t over-mix, things changed.

I love to keep a batch of these in the freezer, they make for a delicious quick snack or lunch for Harry and are fabulous when re-heated in the microwave, served slightly warm.

Join us on Facebook for other foodie bits and pieces.

Ingredients

  • 2 cups wholemeal self-raising flour
  • ½ cup chopped ham
  • ¾ cup grated cheese
  • ¼ cup finely chopped mushrooms
  • 1 tbsp chopped thyme
  • 2 tbsp coconut oil (or butter/olive oil)
  • 1 cup milk
  • 1 egg, lightly beaten

Method

Step 1

Pre-heat oven to 180°C and grease a muffin tin
-

Step 2

Combine sifted flour, ham, cheese, mushrooms and chopped thyme in a bowl -

Step 3

Stir in coconut oil, milk and egg until just combined -

Step 4

Bake in the oven for 15 minutes or until cooked and golden. I like to add some extra grated cheese to the top of each muffin at around the 10 minute mark -

Step 5

Leave to cool and enjoy. Store in the fridge or wrap separately and freeze for a great lunchbox snack. -

 

Print Friendly


Recipe Comments

  1. posted by Jaana on December 11, 2013

    would it be ok to make these with normal SR flour? I am in HK and am having trouble finding wholemeal SR flour

      Reply
    • posted by Allie on December 11, 2013

      Hi Jaana, yes they will be fine with regular SR flour :) Enjoy Ax

        Reply
  2. posted by Jaana on January 16, 2014

    I made these with normal SR flour. Turned out lovely. Mine Had the texture of a scone. A little more dense then a muffin. My 1yr old loves them and so did I. We made mini muffins instead of big ones. They freeze well too. Easy to pull out of freezer and zap in microwave to warm up :-)

      Reply
  3. posted by Abby on January 28, 2014

    What could u substitute instead of ham?

      Reply
    • posted by Allie on January 28, 2014

      Hi Abby. You could use other meats such as turkey, or you could use grated vegetables such as zucchini or carrots. Ax

        Reply
  4. posted by Coralie on February 7, 2014

    I made these for my grandson. They were like a scone, I was a big disappointed as it didn’t have a lot of flavour and they were a bit dry. However, my grandson did eat them when I added a bit of milk to make them a bit moist.

      Reply
  5. posted by Aileen on February 12, 2014

    Loved these. Made them with 1 1/2 cups gluten free self raising flour mix and 1/2 cup of quinoa flour. Also added an extra 1/4 cup milk and probably had more like a cup of chopped mushrooms. Great recipe – thanks!

      Reply
  6. posted by Briony on April 8, 2014

    Loved these. I used 1cup mushrooms, an extra 1/4 cup milk and replaced ham with 1/2 cup grated carrot and 1/2 cup grated zucchini. Yum!

      Reply
  7. posted by Kristie on April 9, 2014

    Hi there, would love to see some nutritional information for each recipe… do you have this available?? Thanks!

      Reply
  8. posted by Shruti on May 5, 2014

    I enjoyed ur recipe, infact i just made a batch of 30 for a potluck for work! Turned out well. I have to admit the texture cud have been better… Next tym i plan on adding a teeny bit of cream chees to make it moister? Wat do u think? I dnt have corn… So i grated carrots indtead… Was nice…

      Reply
  9. posted by Kate on May 16, 2014

    I found these to be a little bland but in saying that my fussy 18 month old has eaten a whole one. Next time I think I’ll do mini muffins and add more ham and even some grated veg..capsicum or zucchini

      Reply
  10. posted by Steph on June 26, 2014

    Is there anything you can sub the egg with? Our girls are 9 months and I am looking for some variety for their finger foods (sandwiches are getting a bit boring!) but one of our girls is allergic to egg. TIA

      Reply
    • posted by Jess on June 28, 2014

      Hi Steph, we recently posted this on egg replacers on our facebook page. It will hopefully help : Jx

      EGG REPLACER: Whether your child is allergic or you just ran out, sometimes you just need to replace the egg. Here are a few we have used; have you tried them? Do you know of any more?

      Bananas (1 ripe banana=1 egg)
      Apple puree (1 tbsp=1 egg)
      Egg replacer powder
      Mix 1 tablespoon ground flax seed with 3 tablespoons hot water and leave to soak for a few minutes.
      Mix 1 tablespoon chia seeds with 3 tablespoons hot water and leave to soak for a few minutes.

        Reply
  11. posted by Kylie on July 5, 2014

    Just made a batch of these muffins (mini muffin tray) and they turned out perfectly fluffy and moist! I used rice milk and gluten free SRF ( otherwise followed recipe) so not sure if that made a difference but very happy! Now fingers crossed my LO likes them :)

      Reply
  12. posted by Julia Mallott on July 7, 2014

    I made these using triple smoked ham and substituted mushrooms with finely diced tomato. When baked they were soft, fluffy and full of flavour. Absolutely delicious straight from the oven!

      Reply
  13. posted by Roberta on May 27, 2015

    These were divine! The whole family loved them!

      Reply

Post A Comment



Average Member Rating

(4.2 / 5)

4.2 5 6
Rate this recipe

6 people rated this recipe