Ham Cheese and Zucchini Muffins
These Ham Cheese and Zucchini Muffins are amazing. No really, they are! Super light and fluffy, they make the perfect savoury snack. Or lunchbox filler, or breakfast on the go! Great for kids and grownups alike, they are delicious warm or cold. And with hidden zucchini inside, it’s another good way to get a few greens into reluctant vegetable eaters!
Ingredients
1 large zucchini, finely grated and excess liquid squeezed out
125g shaved ham, finely chopped
125g tasty cheese, grated
2 cups self raising flour
½ cup ricotta cheese
2 eggs
3/4 cup buttermilk (or standard milk with the juice of half a lemon added)
1/4 cup olive oil
Instructions
1
Pre-heat the oven to 180 degrees. Line a 12 hole muffin pan with cases and set aside.
2
Place the zucchini, ham, cheese and flour into a large bowl and mix well to combine.
3
Place the ricotta, eggs, buttermilk and olive oil into another bowl with a pinch of salt and pepper. Mix well.
4
Add the wet ingredients to the large bowl and stir gently until just combined. Be careful not to overwork the muffin mix as this will affect the final muffin texture.
5
Divide the mixture between the 12 muffin cases. Place in the preheated oven and bake for 20-25 minutes, or until cooked through. Remove from the oven and allow to cool for a few minutes in the pan before removing to a wire rack to cool completely.
6
The muffins will keep in the fridge for up to a week. They can also be frozen.
Can hardly wait to do this one, Annabel.
You won’t be disappointed Sue – They’re delicious!