It’s been raining here all weekend so the air conditioning has gotten a break and it’s still cool in the house. As much as I’m not thrilled with this weather, in my mind the universe is giving me a break from the garden… and providing it with much needed rain. The last couple of weeks while I’ve been watering and babying my veggie garden beds I’ve also been feeding all the mosquitoes well. It’s astounding to me how many of those little buggers swarm my legs and chow down, getting some pretty good bites in faster than I’m able to swat at them! They’ll be fasting this weekend while I hibernate in the kitchen and pull out some favourite recipes.
Muffins are something that I’ve made many of over the years and I’ve narrowed down the list to several favourites. Last timeI gave you Peanut Butter Banana ones found here. This time I wanted something more savoury and these make a great snack or breakfast with chunks of ham, chorizo and loaded with cheese!
Once again these come from my torn up, dripped on, well used muffin recipe book. Adapted or course because their recipe didn’t call for any meat. Thus if you want you can leave out the meat and have a great cheese muffin!
- 2 Cups Flour
- 1/3 Cup White Sugar
- 1 Tbsp Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Cup Grated Cheddar Cheese
- 1 Cup Chopped Ham and/or Chorizo
- 1/4 Cup Vegetable Oil
- 1 Cup Buttermilk
- 1 Egg
Mix all dry ingredients in a large bowl, then add and mix in the cheese and meat. Beat together the buttermilk and egg in a separate bowl and then mix the wet into the dry mixing just enough to blend.
Fill muffin cups, sprinkle with a little grated cheese and if you like also a little paprika for color. Bake at 425 degrees for about 20 minutes. Makes approximately 12 muffins.