With the summer holidays well underway we’re going to bring you some easy recipes to keep little tums happy, all designed to look great and still leave you time to do the other 1,000 things on your ‘to do’ list.
PEA , HAM AND CHEESE MUFFINS
Preptime: 10 mins
Cook time: 20 mins
300g plain flour
1 tbsp baking powder
Pinch dry mustard powder
½ tsp mixed herbs or 2 tsp fresh chives, finely chopped
1 large egg
100g Boursin cheese
200ml full fat milk
100g frozen peas
50g cooked ham, diced
75g Cheddar cheese, grated
Butter for greasing
Preheat the oven to: 180C/350F/Gas Mark 4.
1 . Grease a 12 hole muffin tin with butter.
2. Bring a large pan of water to the boil, and blanch the frozen peas for 2 minutes and then drain.
3. Sift the flour, baking powder and dry mustard powder into a large
mixing bowl, and mixed herbs or chives and some freshly ground
4. In a separate bowl, lightly beat the egg with a whisk and add
the Boursin cheese. Keep whisking until the cheese has broken up and combined together smoothly.
5. Whisk in the milk, and then stir in the peas and ham.
6. Pour the wet ingredients into the dry ingredients, mix lightly and
quickly to combine together.
7. Spoon the mixture into muffin tins and sprinkle grated cheese over the tops.
8. Bake for 20 minutes, or until the muffins are golden brown and firm to the touch.
9. Turn out onto a wire rack to cool.
Either serve warm with butter, as a light lunch with an omelette, or as a savoury snack in your lunch box.
With these muffins you are able to freeze them to store them. You can either freeze the batter by placing the muffin tin in the freezer and allowing them to freeze solid. If you have a flexible muffin tin you can simply twist the tin and pop the muffins out. If your muffin tin is not flexible, use a butter knife and break the muffin lose from the sides. Slide the knife up under the muffin and work it back and forth until the muffin comes lose. Place the frozen muffin batter into a large freezer bag releasing as much air as possible before sealing. These can be kept for up to 4 months. When you are ready to bake, just remove them from the freezer and place them back in the muffin tin. Allow the batter to thaw completely and bake as directed
Or, the other way to freeze your muffins is to bake them as directed, and then allow the muffins to cool completely. Place the muffins in a large freezer bag. Be sure to remove as much air as possible before sealing the bag. Place the bag in the freezer. The muffins can stay in the freezer for up to 3 months. To reheat – just pop them out of the freezer and place them back in the muffin tin. You can also allow them to thaw completely and reheat them in the microwave at 20 second intervals until they are as warm as you like.