* 2 cups (350g) self-raising flour
* 1 & half cups (375ml) milk
* 1 & half cups (150g) grated cheddar cheese
* 60g chopped ham, chopped
Preheat the oven to 180 ̊C/360F. Line a 12-cup muffin tin with paper cases. Add flour to a large bowl and make a well in the middle, pour in milk, cheese and two thirds of the ham. Season with sea salt and cracked pepper. Gently fold until just combined. Spoon evenly into muffin cases and place a little of the remaining ham on top of each one. Bake for 25 minutes or until the muffin tops are golden brown.
OPTIONAL AND COMPLETELY UP TO YOU!!!
Swap the 350g of self raising flour to 350g of gluten free self raising flour if you need AND you can swap the plain milk for soy, lactose free, almond or even rice milk if you need to. If you need to be lactose free, use parmesan or pecorino which is lactose free, but beware of some non genuine products and check the label to make sure. The choice is YOURS!
Clever tip:
Add corn kernels, diced onion or grated zucchini for a veggie boost. For the perfect muffins, start with ingredients at room temperature (milk, cheese, eggs, cream etc). Take care not to over mix the batter, it should be stiff enough to hold a spoon upright. If it seems runny, gently fold in a few extra tablespoons of flour and take care not to over-bake.
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