Auberge Cheddar Cheese and Ham Breakfast Buns - Muffins

Ingredients

• 300 g self raising flour
• 1/2 teaspoon savoury instant bouillon granules (such as vegetable or chicken)
• 1/2 teaspoon smoked paprika or 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 light vegetable oil
• salt and pepper
• 2 tablespoons chopped chives (optional)

Directions

1. 1

   Pre-heat an oven to 200°C/400°F/Gas Mark 5.

2. 2

   Grease a 12 hole muffin or bun tray/pan.

3. 3

   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.

4. 4

   Stir in the ham and cheese, and chives if using, mix again.

5. 5

   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.

6. 6

   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.

7. 7

   Remove from the oven and allow to cool slightly on a wire rack.

8. 8

   Serve whilst warm - delicious if spread with butter or soft cheese!