Breakfast Muffins with Ballymaloe Original Relish

  • Cooking Time: 40 minutes - Preheat oven to 170°C/325°F/Gas Mark 3
  • Serves: 12
  • Allergens: Wheat, dairy, eggs, sulphites

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Description

Julie Andrews might have counted a crisp apple strudel as one of her favourite things, but – for us – it’s a perfectly-made muffin with cheese, prosciutto and a generous helping of Ballymaloe Original Relish (our Pepper Relish is just as tasty, but with a little bit of a kick!) To ensure your muffins are the best they can be, don’t over-stir your mix. Once the ingredients have come together, put your stirring spoon down! Stick to this rule and you are guaranteed light, delicious muffins.

Ingredients

  • 375g self-raising flour
  • 300g prosciutto/ham (finely sliced/chopped)
  • 1 cup wild garlic leaves or baby spinach (chopped)
  • ¼ cup chives (chopped)
  • 180g Cheddar cheese (grated)
  • 125ml extra virgin olive oil
  • 250ml milk
  • 2 free-range eggs (whisked)
  • Sea salt & cracked black pepper
  • 140g Ballymaloe Original Relish or Ballymaloe Pepper Relish (plus extra to serve)
  • Muffin tin (125ml x 12)

Dietary Suitability

Method

  1. Preheat your oven to 170°C/325°F/Gas Mark 3. Place the flour, relish, prosciutto, wild garlic, chives, Cheddar, oil, milk, eggs, salt and pepper in a large bowl and mix until just combined.
  2. Divide the mixture between 12 lightly-greased muffin tins, lined with paper cases, and cook for 25 minutes or until they leave a skewer clean.
  3. Turn out on to a wire rack to cool slightly. Serve with an extra, generous dollop of Ballymaloe Original or Pepper Relish.

  • Cooking Time: 40 minutes - Preheat oven to 170°C/325°F/Gas Mark 3
  • Serves: 12
  • Skill: Easy
  • Allergens: Wheat, dairy, eggs, sulphites

Rate This

0 / 5 1

Your page rank:

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