This recipe is a heartier version of the previous cheesy bacon muffins. We enjoyed this one better, however to some it may not taste as cheesy as the other perhaps with the herb mix added. You can use any other kind of herb or spices you desire.

Ingredients: (makes 14 small muffins)
Plain flour 300g
Baking soda 5g
Salt 5g
Sugar 5g
Oregano basil tomato herb mix (I added approx 70g but depending on preference, this can be adjusted)
Eggs 2 beaten
Milk 150ml
Butter melted 125ml
Cheddar cheese shreds 250g
Cubed ham 150g

Directions:
1. Preheat toaster oven to 180°c
2. Butter ramekins Or use muffin cases in ramekins
3. Sift together flour, baking powder and salt
4. Add sugar, herb and mix well
5. In a mixing bowl, combine eggs and milk
6. To the dry ingredients, add the egg mixture, add melted butter, cheddar and ham, mix well (I used a spatula to mix)
7. Fill a muffin case 3/4 full and pop them into the ramekins. Saves the mess of buttering and loosening the muffins later. Bake for about 18 – 20min
8. Serve immediately