Breakfast Muffins

Breakfast Muffins

Ingredients:

1-1/3 cups self raising flour
1/2 teaspoon savory instant bouillon granules (vegetable or chicken)
1/2 teaspoon smoked paprika or sweet paprika
1 teaspoon dry English-style mustard
1 cup chopped smoked ham
1 cup grated Old cheddar cheese
1 large egg, lightly beaten
1-1/4 cups milk
6 tablespoons olive oil or vegetable oil
salt and pepper
2 tablespoons chopped chives (optional)

Directions:

Preheat an oven to 400°F

• Grease a 12 hole muffin pan. (Or two six hole muffin pans)

• 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 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!