Ham, cheese and mushroom muffins

This is the carnivorous version of the spinach and cheese muffin I made earlier. In fact I've been making quite a few batches of these muffins to freeze as they are so simple to make and so convenient to have for breakfast or for a snack. I've also added some cherry tomatoes to a batch which worked really well.

 cook the mushrooms in butter 

 chop up the ham 

 I had some leftover spinach leaves so added that to a few of my muffins 

 delicious! 

50g butter

1/2 small onion, finely chopped

80g button mushroom, chopped

350g plain flour

2.5 teaspoons baking powder

250g cheddar cheese, grated

220ml whole milk

1 egg

80g smoked ham, finely chopped

sea salt and freshly ground pepper

• Preheat the oven to 170C.
• Melt the butter in a saucepan over medium heat, then fry the onion and mushrooms until cooked. 
• Season with sea salt and black pepper. Set aside.
• Put the flour, baking powder and cheese in a large bowl.
• In a separate bowl, mix the milk and egg together, then slowly pour into the flour mixture and beat with an electric handheld whisk until all the ingredients are well mixed. 
• Stir in the onion, mushrooms and chopped ham with a wooden spoon until evenly dispersed. 
• Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 30-35 minutes, or until deep golden and the sponge bounces back when touched. 
• Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.