For the muffins (makes 10):
- 225g self-raising flour
- 160g mature cheddar
- 50g ham slices
- 175ml milk
- 1 egg
- 50ml olive oil + extra for brushing
- 2 slices gouda or cheddar cheese
- 1 slice red Leicester cheese
- Preheat oven to 200°C (Gas mark 6/400°F). Lightly brush 10 holes of a 12 hole muffin tin with a little oil.
- Measure out and sift the flour into a large mixing bowl.
- Grate the cheese.
- Roughly chop the ham and add to the flour along with 120g of the grated cheese. Mix with a wooden spoon to combine.
- In a separate bowl, whisk together the milk, egg and olive oil.
- Add the wet mixture to the dry ingredients and stir until completely combined.
- Divide the muffin mixture between the 10 oiled muffin tin holes, then top each muffin with the remaining grated cheese.
- Bake for around 20 minutes in the preheated oven until cooked through and golden brown.
- Remove from the oven and tip the muffins out onto a wire cooling rack to cool.
- Once completely cool, use mini circle cutters to cut shapes from the cheese slices to decorate your muffins with cheese Duggee faces, then serve immediately.