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Ballymaloe Relish muffins
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Servings
12 muffins
Ingredients
  • 375 g self raising flour
  • 140 g Ballymaloe Original Relish or Ballymaloe Jalapeno Pepper Relish, plus extra to serve
  • 300 g finely sliced /chopped prosciutto or ham
  • 1 cup wild garlic leaves or baby spinach chopped
  • 1/4 cup chives chopped
  • 180 g cheddar grated
  • 125 ml extra virgin olive oil
  • 250 ml milk
  • 2 Eggs whisked
  • sea salt and cracked black pepper
Servings
12 muffins
Ingredients
  • 375 g self raising flour
  • 140 g Ballymaloe Original Relish or Ballymaloe Jalapeno Pepper Relish, plus extra to serve
  • 300 g finely sliced /chopped prosciutto or ham
  • 1 cup wild garlic leaves or baby spinach chopped
  • 1/4 cup chives chopped
  • 180 g cheddar grated
  • 125 ml extra virgin olive oil
  • 250 ml milk
  • 2 Eggs whisked
  • sea salt and cracked black pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  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.
Categories: Snacks

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