Ham hock and mature cheddar muffins
Ingredients (makes 12)
250g self-raising flour
1tsp baking powder
1/2tsp bicarbonate of soda
125g mature Cheddar cheese, grated
100g cooked ham hock, diced
90ml sunflower oil, plus a little extra for greasing
150g natural yoghurt
125ml full-cream milk
1 large egg, at room temperature
Preheat the oven to 200C/Gas Mark 6. Grease a 12-hole muffin tin or line with muffin cases.
Sift together the flour, baking powder, bicarbonate of soda and salt.
In a separate bowl, mix the cheese, ham, oil, yoghurt, milk and egg.
Combine the wet ingredients with the dry ingredients using a freestanding mixer or a wooden spoon until well mixed. Divide between the muffin cases, or spoon directly into the muffin tin if not using cases.
Bake in the oven for 20 minutes until golden and cooked through. Remove and leave to cool slightly on a wire rack.