Ham and Cheese Savory Muffins
These ham and cheese savory muffins are perfect for breakfast, brunch or to enjoy along with a cozy bowl of soup! Serve these homemade bread rolls warm or pack them in lunch boxes, they are delicious both ways.
Ingredients
- ¾ cup + 1¼ tablespoons All purpose flour (100 grams total)
- 1¼ ounces Swiss cheese
- 1¼ ounces Ham - cooked in pieces
- 1½ teaspoons Instant yeast
- ⅔ tablespoon Milk - lukewarm 2%
- 2 tablespoons Greek yogurt - room temperature
- 1 large Egg - room temperature
- ¾ tablespoon Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Seeds for sprinkling - sunflower, sesame or pumpkin
Instructions
- In a medium bowl beat together the egg, yogurt, milk, yeast and oil then add ½ the flour and combine with a spatula or your hands if it's easier and add the salt and pepper and remaining flour and combine again.
- If the dough is too dry add some milk. Knead the dough until smooth. If using an electric mixer knead the dough with the dough hook until it pulls away from the sides.
- Lightly flour a flat surface and roll the dough into a rectangle. Add the cheese and ham and combine to mix evenly. Form into a ball, place into a medium bowl, cover it with plastic wrap and let it rest for 15 minutes.
- Flatten the dough again, fold 3-4 times and let it rest in a bowl covered for 30 minutes.
- Roll gently into a log and cut into 6 parts. Roll them into 6 small balls and place them in muffin tins and cover them again with plastic wrap. Let rise for 2-3 hours or until doubled in size.
- When the muffins are almost completely doubled in size, pre-heat the oven to 350F (180C). Brush the muffins with milk, sprinkle with seeds and bake for approximately 20-30 minutes or until golden brown. Let cool for 10 minutes. Serve warm. Enjoy!
Notes
This recipe is best with Instant yeast. If you only have active yeast, it may work but you will need to add 25% more yeast and the rise time will be longer.
Store leftovers in an airtight container at room temperature for three to four days. It is not recommended to refrigerate your muffins as they will go stale quickly. Reheat in the microwave or in the oven at 350F for about 10-13 minutes.
You can also freeze leftovers for longer storage. Wrap tightly in plastic wrap and store in a freezer safe container for 2-3 months. Thaw at room temperature, reheat and enjoy.
Nutrition
Calories: 120kcalCarbohydrates: 14gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 41mgSodium: 877mgPotassium: 75mgFiber: 1gSugar: 0.3gVitamin A: 97IUVitamin C: 0.003mgCalcium: 68mgIron: 1mg
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