I knoww, I know. Savoury muffins! Who am I?! But divisive though they may be, I have to say I’m a fan. Especially pea and ham flavoured, though I like pea and ham flavoured everything so its no real surprise.
Fresh from the oven for a weekend brunch with a smear of butter these muffins are just divine! And a nice change from a sugary buttercream covered cupcake!
Muffins, although not exactly healthy, are a really lovely breakfast that aren’t too heavy but still feel like a real treat. They’re super easy to whip up in the morning, and as you can eat them warm they’re perfect for a lazy morning.
You’ll need to put the peas out to defrost for 5 or so minutes, but other than that no prep is required. For me, the strong flavour from the ham is the real star of the show here with the peas complementing perfectly. You could add some cheese to the mixture aswell, as the batter is quite versatile!
It makes a very thick batter, so don’t be alarmed. But make sure the batter is spread evenly in each muffin case before you bake, so that each muffin cooks evenly.
The muffins definitely taste best on the day of baking, so you might need to invite a few friends round to share. Or if not, they can be popped in the microwave for 30 seconds to freshen up again.
Let me know if you’re a savoury muffin fan, and if you give these a whirl! 🙂
Pea and Ham Muffins
- 300 g plain flour
- 1 tbsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 pinch of salt
- 2 large eggs
- 250 ml whole milk
- 85 g unsalted butter melted
- 70 g peas
- 60 g cooked ham cut into small chunks
- Firstly, preheat the oven to 190C/Gas mark 5 and line a 12-hole muffin tin.
- In a large bowl sift the flour, baking powder, bicarb and salt together. Then in a jug, whisk together the eggs and milk.
- Make a well in the centre of the dry ingredients and pour in the egg mixture, using a hand-held electric whisk on a low speed. Once all of the ingredients have combined, add in the melted butter and mix again on a medium speed until the batter is smooth.
- Stir in the peas and ham by hand, making sure they are evenly distributed in the batter.
- Finally, evenly spoon the mixture into the muffin cases and bake for 25 minutes or until the tops of the muffins are golden. Allow to cool in the tin for a few minutes, before transferring to a wire rack.
- Eat warm with a smear of butter.