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.

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
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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. -