I didn’t buy a Christmas ham this year. Once the family leaves it’s only the two of us and it really is a waste of delicious ham so I decided to just buy good quality ham off the bone for the non seafood eaters. Having said that I LOVE Christmas ham and saw this great recipe on Sydney Morning Herald dot com that looked right up my alley, being a more savory than sweet tooth. And it was easy. Bonus. As I may have mentioned before, I am not a baker. I am often nothing short of disastrous in the baking department. I am not a precise enough cook, I have no patience for food ingredients that don’t have a pungent ‘freshly grown’ aroma and cakes and biscuits have been known to mysteriously sour in m presence. This worked out quite well. Yay.

Note: I used spelt flour because I’m a but gluten weird. I also only own patty cake tins so this amount made me 12 muffins. Oh, and I used sheeps yoghurt. Not for any particular reason I just wanted to try it and I would definitely buy it again. I liked the flavour.

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.

You could whip this up for breakfast in no time. Or, do as I did and make them quickly after dinner for taking into work the next day.