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Ham, Cheese and Chilli Muffins

ham, cheese and chilli muffins

ham, cheese and chilli muffins

There must be a million recipes for muffins on the internet. I’ve contributed a fair number myself (see the links below) so in truth this bake was never intended to form a post, but I got such positive feedback from those that hungrily devoured them I thought I’d share after all.

I’m no stranger to spontaneous muffin creations. Baking early morning muffins in an endless variety of guises fell to me in the last years of my working life. I cooked for a busy catering company that had a small shop front cafe. I was always first in the kitchen and I had an hour to have muffins ready for the first customers when the cafe staff opened the doors at 7am. I didn’t have time to mess about with recipes, time was tight, so I learned to judge a good batter by feel. That gave me the freedom to make muffins in any fruit/flour/savoury combination I fancied.

Some leftover ham on the bone and the need for food to serve to beer drinkers on a humid afternoon inspired this recipe, although they would also be delicious with a bowl of soup.

Ham Cheese and Chilli Mini Muffins makes about 40 mini muffins

125g butter, melted

1 cup white spelt flour

1/2 cup plain wheat flour

1/4 cup buckwheat flour

1/4 cup polenta

2 teaspoons baking powder

1 teaspoon mustard powder

1 teaspoon dried chilli flakes

1/2 teaspoon smoked paprika

1 teaspoon sea salt flakes

generous grinding black pepper

1/2 cup freshly grated parmesan

200g ham finely chopped

1/2 cup sliced spring onion greens

1/4 cup finely diced red capsicum

2 eggs, lightly beaten

3/4 cup milk

Preheat fan forced oven to 180C. Grease about 40 mini muffin tins with line with paper.

(I only have 2X12  moulds and had to bake in 2 batches)

Melt the butter and set aside to cool a little.

Put the flours, polenta, baking powder, mustard, chilli, paprika, cheese and seasonings into a large bowl and whisk to thoroughly combine.

Stir in the ham and spring onions. Make a well in the centre of the dry ingredients

Add the eggs to the cooled butter, lightly whisk then pour it into the dry ingredients.

Add the milk then mix to a thick batter.

Allow the mixture to rest for 10 minutes for the polenta to swell.

Add a little more milk if the batter becomes stiff.

Spoon the batter into the paper lined tins. Fill to the brim.

Bake for 10-15 minutes.

The the finished muffins will be well risen, golden and spring back when touched.

Serve warm.

Click on the links to see my other muffin recipes

Gluten Free Pumpkin, Parmesan and Parsley Muffins

Gluten Free Blueberry, Almond and Coconut Muffins

Sticky Apple Oatmeal and Coconut Muffins

Banana Choc Chip Muffins

Muffins – What Flavour Today?


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

20 comments on “Ham, Cheese and Chilli Muffins

  1. Sherry
    March 23, 2018

    yum! i love a good savoury muffin. they are so readily adaptable aren’t they? sweet or savoury. cheers S x

    Liked by 1 person

  2. chef mimi
    March 22, 2018

    Wonderful. Bake when my kids were young, And when I catered, I made lots of savory quick breads (and yeasted) and it was so much fun to get creative with them. this recipe reminds me of that time, although I used wheat flour.


  3. Linda Duffin
    March 17, 2018

    What a lovely recipe … another one to bookmark! Thanks, Sandra.


  4. Conor Bofin
    March 17, 2018

    Another cracker Sandra. We don’t do savoury muffins here in Ireland. I should rectify that.


  5. Ron
    March 16, 2018

    I have never made a muffin such as this, thus it has peaked my interest. A must make, as soon as I can get all the ingredients sorted.


    • ladyredspecs
      March 17, 2018

      I hope you like the result Ron, savoury muffins ate always popular here..


  6. mistimaan
    March 16, 2018

    Loved your yummy recipe 🙂


  7. Francesca
    March 16, 2018

    They sound like a tasty muffin. I love the mixture of flours you used in these.Shall make up a batch without the ham, though they might not have the same hoovering appeal.


  8. Ardys
    March 16, 2018

    They sound delicious. When I first came to Australia 34 years ago no one really served muffins. They were common in the USA but not here. Now they are everywhere, though few as good as yours, I’m sure!

    Liked by 1 person

    • ladyredspecs
      March 16, 2018

      Thanks Ardys, yes we were slow to catch on to the joys of a good muffin, they’re so versatile

      Liked by 1 person

  9. Gather and Graze
    March 15, 2018

    Sandra, I can just imagine how well these little muffins would go down with a chilled beer. Perfect! 🙂

    Liked by 1 person

  10. Rupali
    March 15, 2018

    Thank you so much for sharing this recipe. My family is going to love it.

    Liked by 1 person

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This entry was posted on March 15, 2018 by in Baking, Breakfast and Brunch, Cooking, Food, Muffins, recipes, Savoury Baking, Snacks and tagged , , , .
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