Ham, Cheese and Spinach Breakfast Muffins

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ingredients
1½ cups corn (maize) flour 200 g 7.1 oz
½ cup oat bran 50 g 1.8 oz
2¼ tsp baking powder 11 g 0.4 oz
½ tsp xanthan gum 1.5 g 0.05 oz
⅓ cup cream (thickened or pouring ~35% fat) 94 g 3.32 oz
½ cup low-fat milk (use lactose-free if required). A little extra if required 150 g 5.3 oz
2 large eggs 117 g 4.1 oz
1 cup diced, lean good quality ham 180 g 6.3 oz
½ cup chives, chopped 33 g 1.2 oz
¾ cup low fat, grated cheddar cheese 70 g 2.5 oz
1¾ cup baby spinach, roughly chopped 65 g 2.3 oz
Olive oil spray for muffin cases
Extra ⅓ cup grated, low-fat cheddar cheese 32 g 1.1 oz
½ tsp smoked paprika 2.5 g 0.09 oz

Method

1. Preheat oven to 160°C/320°F (180°C/356°F if not fan-forced) and on a lower shelf of the oven, half fill a baking tray with boiling water.

2. Sift flour, baking powder and xanthan gum into a large bowl then stir through bran.

3. In a separate bowl, whisk eggs with the cream and milk. Stir in ham, chives, spinach and cheese.

4. Make a well in the flour mix and fold wet mix into the dry ingredients. You may have to add more milk to achieve a dough that is slightly sloppy, but not too wet). 

5. Place large muffin cases in a muffin tray and spray well with olive oil.

6. Fill muffin cases (see tip below) and tap down top surface with a wet finger.

7. Sprinkle the top of each muffin with grated cheese, then paprika.

8. Bake for about 20 to 25 minutes until golden brown (an inserted skewer should be clean when removed). 

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Hints

Nutrition Information (per serve)
Energy	1322 Kj / 316 cal
Protein	16.80g
Carbohydrates	35.70g
Sugar	1.90g
Total Fat	11.90g
Saturated Fat	6.30g
Fibre	2.60g