Updated: May 15, 2019
I cannot take full credit for this creation. My young fella has been off school sick the last couple of days and he was the main "Chef" for this recipe.
The combination of the pesto, ham and Parmesan cheese was really tasty. Whether you take it for lunch or give it to the kids, these muffins will not last long in your house!
Prep 10 min // Cook 25 min
5 slices of ham off the bone diced
1/2 red capsicum diced
2 spring onions diced
2 tbs basil pesto (See our 'All Recipes' page for the EDMK recipe, or store bought is fine)
1 cup milk
1 1/2 cups self raising flour
3 tbs softened butter
1 cup freshly grated Parmesan cheese
Preheat oven to 180 degrees, lightly grease a large muffin tin and set aside.
Add milk and eggs to bowl and whisk lightly.
Add all remaining ingredients and mix until well combined.
Pour the mixture into the prepared muffin tin, then cook until golden and cooked through.