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Very basic, very tasty!

300g/10½oz self-raising flour

½ tsp mustard powder

½ tsp paprika

75g/3oz butter

6 slices honey roast ham, chopped into 1-cm pieces

185g/6½oz mature cheddar cheese, grated

1 egg, beaten

250ml/9fl oz milk

6 tbsp finely grated parmesan (to sprinkle on the top)

Makes: 12 muffins

Prep time: 15 minutes

Cooking time: 20 minutes

1 Preheat oven to 190°C/375°F/GM5.

2 Lightly grease a 12-hole muffin tin (alternatively, use muffin cases in the holes – I prefer this).

3 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 and milk.

4 Spoon equal amounts of the mix into the 12 muffin cases and sprinkle a little parmesan on top of each.

5 Bake for 20 minutes.

6 Remove to a wire cooling rack.

Tip

• It’s a good idea to make these in bulk and them freeze the muffins individually. You can then take them out of the freezer the night before.