Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 2 teaspoons (10g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1 1/2 cups (360ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (115g) shredded cheddar cheese
  • 4 ounces (115g) cooked ham, diced
  • 1 cup (85g) fresh spinach, chopped
  • 1/4 cup (15g) chopped green onions (scallions)
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup (60ml) sour cream
  • 1 tablespoon Dijon mustard

Instructions:

  1. Preheat oven to 400°F (200°C). Line muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
  3. In a separate bowl, whisk together buttermilk, oil, and eggs.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix!
  5. In a medium bowl, combine the diced ham, spinach, green onions, parsley, sour cream, and Dijon mustard.
  6. Gently fold the cheddar cheese and filling mixture into the muffin batter.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.