School ham muffins

School ham muffins

Soft, fluffy muffins full of nutritious ingredients. A light and satisfying snack for both adults and kids.


  • Egg – 2 pcs.
  • Sugar – 1 teaspoon
  • Red bell pepper – 1 pc.
  • Green bell pepper – 1 pc.
  • Yellow bell pepper – 1 pc.
  • Cloves of garlic – 1 pc.
  • Wheat flour – 280 g
  • Sun-dried tomato oil – 50 ml
  • Baking powder – 2 teaspoons
  • Sun-dried tomatoes – 100 g
  • Salt – 1 pinch
  • Black Forest ham – 220 g
  • Cheddar cheese – 100 g
  • Milk – 250 ml


Finely chop the garlic, grate the cheese with a fine grater. Remove the skin from the ham and cut it into small cubes. Gently mix the eggs with a teaspoon of sugar, then transfer them to a mixing bowl, add 1 teaspoon of sugar. Beat the eggs with sugar.

Sift the flour and baking powder into a bowl. Pour sun-dried tomato oil and milk into the beaten eggs with sugar. Mix. Add a small amount of salt. Add grated cheese and finely chopped sun-dried tomatoes to the flour and baking powder. Mix. Add wet ingredients from the mixing bowl. Mix. Then add the diced ham and chopped garlic. Mix.

Transfer the mixture to a pastry bag. Fill the molds (muffin liners) with dough to 3/4 full and place them in an oven preheated to 160-170°C (convection) for 25-30 minutes. Remove the muffins from the oven, serve with raw bell peppers cut into pieces. Serve the muffins chilled – they are perfect for a school snack.

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