Ballymaloe Relish muffins

Muffins 6


  • 375G self raising flour
  • 140G Ballymaloe Original Relish or Ballymaloe Jalapeno Pepper Relish, plus extra to serve
  • 300G finely sliced /chopped prosciutto or ham
  • 1 cup wild garlic leaves, chopped,   or baby spinach
  • ¼  cup chives , chopped
  • 180g grated cheddar
  • 125ml extra virgin olive oil
  • 250ml milk
  • 2 eggs whisked
  • sea salt and cracked black pepper


1. Preheat oven to 170°C. Place the flour, relish, prosciutto, wild garlic, chive, cheddar, oil, milk, eggs, salt and pepper in a large bowl and mix until just combined.

2. Divide the mixture between 12 x ½-cup-capacity (125ml)
lightly greased muffin tins lined with paper cases and cook for 25 minutes or
until cooked when tested with a skewer.

3. Turn out onto a wire rack to cool
slightly. Serve with the extra Ballymaloe Relish. Makes 12.

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