Wendy's Kitchen Table

I got this recipe from Gaynor in Mulgrave who hosted a “Book Look” when I was selling DK Books. I have been making it for the last 12 years on a regular basis. I love this basic recipe because you can also throw in whatever you have in the fridge. Have fun experimenting. They freeze well and great for lunchboxes. They are always a hit at afternoon teas.
 

INGREDIENTS

1 cup grated cheese
1 cup milk
2 eggs
1 cup self-raising flour
1 cup diced ham (substitute salami)
2-3 spring onions finely chopped
salt and pepper
2 tablespoons of fresh herbs (chives, parsley, coriander, basil )
6 cherry tomatoes chopped in half

 

METHOD
Preheat oven to 180˚C/160˚C fan-forced.
Spray or grease a 12-hole muffin pan.
In a large bowl mix all ingredients (excluding the cherry tomatoes) together until the dry ingredients are wet. Do not over mix. Divide evenly into pans. Place half a cherry tomato on top.
Bake for 15 mins.
Serve as they are or you can butter or spread with cream cheese. Nice hot or cold.