CHEESE, HAM AND ASPARAGUS MUFFINS

Yields12 Servings
 30 g unsalted butter
 1 leek, thinly sliced
 350 g white bread, crusts removed
 Cut into 2.5cm cubes
 110 g cheddar, grated
 100 g asparagus, blanched, cut into 3cm pieces
 110 g roast ham, roughly chopped
 5 eggs
 240 ml milk
 1 tsp mustard powder
 1 tsp salt
1

Preheat the oven to 180C/Gas4

2

Melt the butter; add the leek and cook until soft, then cool

3

In a large bowl, mix the leek with the bread, cheese, asparagus and ham; whisk the remaining ingredients in another bowl, then gently fold into the bread mix

4

Cut squares of baking parchment with pinking shears, and use to line a 12-hole muffin tin; spoon in the mixture and cover with clingfilm; chill for 30 minutes, then remove the clingfilm and bake in the preheated oven for 25-30 minutes until golden

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