Heavily modelled on an M&S magazine recipe, we adapted to what we had in the house.
If you want to make the same, you will need:

300g plain flour
1 tablespoon baking powder
a few grinds of pepper
3 beaten eggs
225ml milk
1 heaped tablespoon hummous
25g parmesan cheese
5 slices of ham, chopped
1 teaspoon olive oil
3 shallots, chopped
Handful of basil, chopped
125g cheddar, chopped
Extra parmesan to top

Heat the over to 190c, 170c for fan ovens.  Put some silicone bun cases into a muffin tin.  It’s amazing how precise toddler wanted to be about this.

Sift the flour and baking powder into a mixing bowl. Grind pepper in.  Add the eggs, hummous, parmesan and half the milk, and stir to make a kind of batter.  This is fun and messy.  Add the rest of the milk slowly so that it doesn’t get too sloppy.

Fry the ham and shallots in the olive oil (despite toddler’s protests, this was my job…). When shallots are golden, tip into the batter.

Add the cheese – we used some cheese slices so toddler could tear them up and chunks are best but you might want to grate or chop some up so that it melts through the muffins as they cook.
Rip the  basil and add to the mixture.

Now, spoon into the bun cases, filling to just below the top of each case, and bake in the oven for 25-30 minutes until golden brown on the top.
Make sure you look in through the oven door as they cook to see them rising!
Once cooked, take them out and cool in the tin for 5 minutes, then put on a rack to cool further.

Eat while still warm.

If you want them to be a bit more sophisticated, you could serve with scrambled eggs. Or bechemel sauce.  Mmmm.

PS the photo is not our muffins – need to download my phone photos for that…