The perfect size for little fingers, packed with protein and calcium.
1 cup plain flour
1 tsp bicarbonate of soda
1 tsp salt
100g butter, melted
1/2 cup natural yoghurt
3/4 cup grated cheddar cheese
50g ham, cut into small pieces
12 cherry tomatoes, halved
Preheat oven to 175C. Grease 24 mini muffin tins.
Place sifted flour, bicarb and salt in a bowl. Add butter, eggs and yoghurt. Combine well with a spoon.
Stir through cheese and ham.
Spoon into muffin tins and top each with half a cherry tomato.
Bake for about 15 minutes or until cooked and golden. Cool on a rack before serving.