Cheese, ham and apple muffins

Any firm, deeply flavoured cheese is good for this – a proper aged farmhouse cheddar will do nicely. I use Spenwood, a fruity, firm cheese available at some specialist cheese shops and it works a treat. Whatever, you need a cheese with a bit of clout.

Makes a dozen
plain flour 275g
caster sugar 1 tbsp
baking powder 2 tsp
eggs 3
yoghurt 175ml
cooked ham 200g, chopped
apple a small one, grated
firm, mature cheese such as Spenwood 75g
grated cheese a little to finish

You will also need 12 medium-sized bun tins; paper muffin cases

Line 12 medium-sized bun tins with paper muffin cases. Set the oven at 200C/gas mark 6. Put the flour, sugar, baking powder and a little salt in a bowl, mixing together thoroughly. In a separate bowl, break the eggs and lightly beat them, stir in the yoghurt, the chopped ham and the grated apple. Cut the cheese into small dice, fold into the yoghurt mixture then lightly mix with the dry ingredients. Take care not to over-mix, which will knock the air out of the batter.

Divide the mixture between the 12 cases, grate over a little grated cheese, then bake for 25 minutes till risen and pale gold. Allow to cool down a little before eating, but eat the same day.