Ham hock, cheese and pea muffins Cooking

Ham hock, cheese and pea muffins

Great for packed lunches or even breakfast.


Ham hock, cheese and pea muffins

Makes 12


250g Self-raising flour

1/2 teaspoon paprika

1/2 teaspoon salt

75g butter, cubed

90g ham hock, shredded

50g frozen peas, defrosted

2 spring onions, sliced

130g cheddar cheese, grated

30g Parmesan, grated

75g feta, crumbled

1 tablespoon Dijon mustard

1 large egg, beaten

250ml milk



  1. Preheat the oven to 180°C/gas 4
  2. Place the flour, paprika, salt and butter in the bowl of your food processor, pulse until it resembles fine breadcrumbs. Decant into a large bowl and stir in the ham, peas, spring onions and cheeses
  3. Whisk the mustard, egg and milk.
  4. Make a well in the flour mixture and add the wet ingredients. Stir to combine.
  5. Spoon tablespoons of mixture into a lined muffin tin
  6. Bake for 20-25 minutes or until an inserted cocktail stick comes out clean.
  7. Serve warm.


‘Pack a few into a picnic too!’
- Prue Leith