Pea, Ham & Feta Muffins

I woke up last Saturday without much of a hangover. I was a bit surprised by this to be honest as I had drank a *few* glasses of wine on the Friday night (including a lovely Pouilly-Fumé at Ely Wine Bar.  Anyhow, after a relaxing little lie-in, I decided to make a quick batch of pea, ham & feta muffins to have for breakfast. These can be whipped up really quickly, and are delicious when slightly warm. Like most baking, the flavour improves and intensifies if they are left to sit for a day.

Feel free to play with the ingredients to come up with your own variety of muffin. I like to use smoked ham to add flavour, and I have a feeling that a little chilli wouldn't go astray. These make a great breakfast or a snack on the go.

 Preheat your oven to 190 degrees Celsius and linke a deep hole muffin tin with cases. This recipe will make approximately 10-12 muffins. Although the recipe given references a traditional muffin tin and cases, I actually used a silicone muffin tray, meaning that I didn't need to use muffin cases.

Ingredients

300g plain flour

1 tablespoon baking powder

1/2 teaspoon bread soda

1/8 teaspoon salt

2 large eggs

250ml whole milk

85g butter, melted

40g peas fresh, or defrosted from frozen

60g sliced ham, diced (I like smoked ham)

40g feta cheese

Sift together the flour, baking powder, bread soda and salt into a large bowl. Break the eggs into a jug, add the milk and beat well.

Form a well in the middle of the dry ingredients, pour in the milk & eggs, and mix until the ingredients come together. Add the melted butter and continue to mix. Make sure to scrape down the side of the bowl to incorporate all ingredients. 

When the batter is smooth, add the peas and ham and crumble in the feta. Stir together by hand, making sure that they are evenly dispersed. Spoon the mixture into the muffin cases, filling until about 2/3 full. Bake for 25-30 mins or until golden and springy to touch. Allow to cool in the tray for a few minutes, and then transfer to a wire rack.