Katie Bryson
I got into making savoury muffins when I was trying to think of something to include in a picnic for small children, that would make a change from sandwiches and sausage rolls.
These little beauties proved very popular with picnickers large and small.
Simple and fun to make, the kids won't realise they're letting you off packed lunch duty! They freeze like a dream so you can make a big batch in advance and just get them out as you need them.
It's a flexible recipe so if your little ones don't like tomatoes just leave them out.
If you want to make a more grown-up version try dividing off some of the mixture and stirring through some freshly chopped basil or parsley.
I think fairy cake-sized cases work best for little hands and appetites. You can also get ultra-cute miniature loaf cake cases from supermarkets like Sainsbury's.
Ingredients
300g self-raising flour
1/2 tsp mustard powder
1/2 tsp paprika
75g butter, cut into cubes
85g wafer thin ham, rolled up and snipped into thin strips with scissors
180g mature cheddar cheese, grated
1 egg, beaten
250ml milk
2 tsp (sundried) tomato paste
12 cherry tomatoes, halved
40g finely grated Parmesan
Heat oven to 190C, 170C Fan, Gas Mark 5.
Fill two 12-hole muffin tins with fairy cake cases.
Sieve the flour, mustard powder and paprika into a large mixing bowl.
Rub in the butter until this resembles breadcrumbs.
Add the ham and cheese, then stir in the egg, milk and sundried tomato paste.
Using two teaspoons divide equal amounts of the mixture into the cake cases, press a halved tomato into the top of each cake and sprinkle a little parmesan on top.
Bake for approx 20 mins, and once golden and a skewer comes out of the cakes clean, remove to a wire cooling rack.
Katie blogs at www.feedingtheboys.wordpress.com