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   Ham and Sage Muffins    HT CD  CBF  35mins

Makes 6 large or 12 small Muffins     Hot  Cold  Pork  Herbs  Savoury Cakes

180ml/6fl.oz. milk
2 tbsp Vegetable Oil
2 Eggs, lightly beaten
225g/8oz Self Raising Flour
teasp Salt
3 slices Ham, chopped

1 tbsp Finely chopped Sage Leaves


1. Preheat the oven to 200C, 400F Gas Mark 6 and lightly grease a 6 or 12 hole muffin tin.

2. Place the milk, oil and eggs in a small mixing bowl and whisk to thorough blend. Set aside.

3. Place the flour, salt, ham and sage in a large mixing bowl and stir to combine.

4. Make a well in the centre of the flour mixture then pour in the egg mixture and stir until just moistened. Do not over mix.

5. Divide the mixture between the greased muffin cups and bake for 20 - 25 minutes, or until a wooden pick inserted in centre comes out clean.

Remove muffins from tin and cool on a wire rack. Can also be served warm.


More Muffin Recipes  |   Cake Recipes  |  Bread & Bun Recipes  |  Biscuit & Pastries Recipes


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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