Leg Ham and Pesto Savoury Muffins

November 20, 2019

A great way to use up leftover Christmas ham. #ChristmasLeftOverMakerOver. Thanks to @laura_hobby_baker for this great recipe


75 g plant based Nuttelex (melted and cooled)

2 large eggs or egg replacer

100 g sharp cheddar cheese grated or crumbled

1 cup buttermilk or preferred alternative

2 tbsp pesto

4 shallots, thinly sliced

1 cup frozen baby peas

1 cup diced ham

1 large onion (you can use leftover caramelised onion from Christmas)

2 cups self raising flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 red chilli - sliced, for garnishing


1Pre-heat oven to 190ºC.

2In a bowl, place Nuttelex, eggs, cheese, buttermilk and pesto. Whisk with a fork.

3While still whisking, add the shallots, baby peas, diced ham and caramelised onion. Whisk until combined.

4Add self raising flour, baking powder and bicarbonate of soda. Mix the dry ingredients in gently with a fork (make sure not to over-mix, as this will cause the muffins to be tough).

5Divide the batter into a muffin pan lined with patty pans (1/3 cup in each patty pan), and bake for 20-30 minutes.

6Remove from the oven when a skewer comes out clean.

7Garnish with the sliced chilli.