A delicious lunch box treat or perfect for a picnic … as well as something to use up the left-over ham after Christmas.

• 1 egg
• 80g butter
• 1 cup milk
• 2 cups self-raising flour
• 100g feta cheese
• 100g diced ham
• 1/3 cup semi-dried tomatoes
• 1 Tbs chopped fresh rosemary leaves
• 1/3 cup shredded cheese

1. Preheat oven to 180 degrees C. Grease a 12-hole muffin tray.
2. Melt butter in a pyrex jug. Add milk and egg and whisk to combine.
3. Sift flour into a large bowl and make a well in the centre. Pour the butter, milk and egg mixture into the well and stir until almost combined.
4. Finely chop the semi-dried tomatoes and crumble the fetta cheese. Add the semi-dried tomatoes, fetta, ham and rosemary leaves to the dough, folding through until the mixture just comes together.
5. Distribute the mixture evenly among the holes in the muffin tray and top with a little shredded cheese. Bake for 20 to 25 minutes, or until the muffins spring back when lightly pressed. Cool on a wire rack. Most delicious served warm with butter.