CHEESE, HAM AND ASPARAGUS MUFFINS
30 g unsalted butter
1 leek, thinly sliced
350 g white bread, crusts removed
Cut into 2.5cm cubes
110 g cheddar, grated
100 g asparagus, blanched, cut into 3cm pieces
110 g roast ham, roughly chopped
5 eggs
240 ml milk
1 tsp mustard powder
1 tsp salt
1
Preheat the oven to 180C/Gas4
2
Melt the butter; add the leek and cook until soft, then cool
3
In a large bowl, mix the leek with the bread, cheese, asparagus and ham; whisk the remaining ingredients in another bowl, then gently fold into the bread mix
4
Cut squares of baking parchment with pinking shears, and use to line a 12-hole muffin tin; spoon in the mixture and cover with clingfilm; chill for 30 minutes, then remove the clingfilm and bake in the preheated oven for 25-30 minutes until golden
