Bite-size ham and cheese muffins

Ham and cheese muffins.
Ham and cheese muffins. Photo: Jennifer Soo

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

2 eggs

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.