Savory item – Ham and mushroom cheese muffins. Off to NYC for a few days. Happy Independence Day, America!
The first time I baked this in May 2010, I cried. The muffins turned out horrid and I had to throw the whole batch away. Something was wrong but I couldn’t figure it out. I decided to try again today since I had ham and mushrooms in the fridge and they needed to be used. Replacing cheddar cheese with Gruyere cheese, the final product was passable though still a bit tough. It reminded me of FFWD’s savory cheese and ham bread which I like. I’m just glad I didn’t have to throw away stuff today. =)
3 1/2 tbsp butter
1/2 onion, finely chopped
1 cup portebello mushrooms, chopped
2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
2 cups grated Gruyere cheese
1 cup whole milk
2 1/2 oz. smoked ham, finely chopped
sea salt and freshly ground black pepper
Makes 12 muffins
1. Preheat oven 170C/350F degrees.
2. Melt the butter in a saucepan over medium heat, then fry onion and mushrooms until cooked. Season with sea salt and black pepper. Set aside.
3. Put the flour, baking powder, and cheese in a large bowl. In a separate bowl, mix the milk and egg together, then pour into the flour mixture and beat with a handheld electric whisk.
4. Stir in the onion, mushrooms and chopped ham with a wooden spoon until evenly dispersed.
5. Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 30 to 35 minutes or until deep golden and a skewer inserted in the centre comes out clean. Let the muffins cool slightly in the pan before turning out onto a wire rack to cool.
Adapted fromThe hummingbird bakery cookbook.