These muffins come from that moment when there’s not much in the fridge, but enough to make something warm and familiar. They taste like comfort food, just packed into a small, easy shape.
Difficulty
Easy
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
About 40 minutes
Servings
10–12 muffins
Ingredients
Instructions
- Start with a bowl and a fork.
- Whisk the eggs with milk, oil, tomato paste, a pinch of salt, and pepper until smooth.
- Add the flour and baking powder.
- Stir gently, just until the batter comes together.
- Fold in the cheese, chopped ham, and oregano.
- The batter should be thick but spoonable.
- Divide the mixture evenly between lined muffin cups.
- Fill them almost to the top.
- Bake at 180°C / 350°F for about 25 minutes, until risen and lightly golden.
- Let them cool for a few minutes before removing.
Storage:
These muffins keep well in the fridge for up to three days. They reheat easily and stay soft, making them ideal for lunchboxes or quick snacks.
Try this next: Baked Pork Loin with Cheese, Mustard & Apples, Jerk-Style Shrimp Skewers, Salmon with Fresh Strawberry Salsa
Leave a Reply