What you’ll need
375g The Healthy Baker Self Raising Flour
250ml milk
125ml Auzure Canola Oil
2 eggs
150g leftover ham or turkey, chopped
200g Parmesan, tasty or cheddar cheese, grated
1 cup baby/wild rocket or baby spinach, roughly chopped
2 tablespoon chopped herbs such as basil, thyme, chives or parsley, plus extra for garnish
75g sun dried tomatoes, olives, marinated artichokes etc anything leftover from Christmas Day
Preheat oven to 180 degrees (160 degrees fan) and line a 12 hole muffin tin with muffin cases.
In a medium bowl or jug whisk together the milk, oil and eggs.
In a large bowl mix together the flour, ham or turkey, grated cheese, rocket, herbs and sun dried tomatoes.
Make a well in the centre and pour in the wet ingredients. Mix together until just combined.
Spoon mixture into the prepared muffin cases, filling about 3/4 full. Top with a chunk of Brie or other cheese and sprinkle with the extra herbs.
Bake for 30 minutes or until the tops are golden and the muffins spring back when lightly touched.
Remove from the tin and allow to cool on a wire rack, although they are best eaten warm.
Muffins freeze well once they have cooled. Enjoy!
