Auberge Cheddar Cheese And Ham Breakfast Buns - Muffins - cooking recipe

Ingredients

300 g self raising flour
1/2 teaspoon savoury instant bouillon granules (such as vegetable or chicken)
1/2 teaspoon smoked paprika or 1/2 teaspoon sweet paprika
1 teaspoon dry English-style mustard
150 g chopped smoked ham
185 g grated mature farmhouse cheddar cheese
1 large egg, lightly beaten
250 ml milk
6 tablespoons light olive oil or 6 tablespoons light vegetable oil
salt and pepper
2 tablespoons chopped chives (optional)

Preparation

Pre-heat an oven to 200\u00b0C/400\u00b0F/Gas Mark 5.
Grease a 12 hole muffin or bun tray/pan.
Sift the dry ingredients into a large bowl and mix well. Season with salt and pepper - but be careful not to over salt as the stock powder will contain salt.
Stir in the ham and cheese, and chives if using, mix again.
Add the egg, milk and olive oil - mix well - but do NOT over mix - just enough to combine the ingredients together. Adjust the consistency if too dry by adding a little more milk - the mixture should be a soft dropping consistency.
Spoon mixture into the prepared muffin/bun tray/pan and bake in the preheated oven for 20 to 25 minutes, or until the muffins are well risen and golden brown.
Remove from the oven and allow to cool slightly on a wire rack.
Serve whilst warm - delicious if spread with butter or soft cheese!