I went to Leicester yesterday to visit Gary & Kathryn, who are also pretty keen bakers, so we were always likely to bake something. I took with me a big fat slice of Lemon & Raspberry Tart for them, and tried some of their flapjacks, all washed down with some impressively tasty, home-bottled, fizzy Elderberry pop. With all that sweetness, we decided on a savoury recipe and found these muffins in a Hummingbird book.

Because I wasn’t in my own kitchen at home, I didn’t have access to my camera and array of fancy lenses but it gave me the opportunity to test out the camera capabilities on the Nokia Lumia 920 which I’m testing out for a couple of weeks.


50g butter
1 small onion, finely diced
80g mushrooms, diced
360g plain flour
2 1/2 tsp baking powder
250g cheddar cheese, grated
220ml full fat milk
1 egg
80g smoked ham, finely chopped
sea salt and black pepper to season
1 tbsp wholegrain mustard – added by Gaz because we forgot to season it with salt and pepper…


Melt the butter in a saucepan over medium heat, then add the onions and mushrooms and fry until cooked. Season with sea salt and black pepper (which we didn’t but it didn’t harm the taste) and set aside.

Put the flour, baking powder and cheese in the bowl of your mixer. In a pyrex jug, measure your milk out and crack an egg into it.


Mix the egg and milk together and slowly pour into the flour mixture and beat together with the whisk attachment until the ingredients are well mixed.

Stir in the onion, mushrooms and chopped ham with a wooden spoon until evenly dispersed. Our mixture was very stiff but we tried to keep to the recipe as closely as possible so tried to stir it in and errmmm…


So, we added a splash more milk and realised our seasoning error so Gaz added the mustard, something I think should be in the original recipe!


Set out some paper cases in muffin trays, (thanks Kathryn, who let us use her posh ones).


Spoon the mixture into the paper cases and bake for about 30 minutes on 170c. We found that stuffing the cases full had better results than leaving them two-thirds full as recommended. Insert a skewer and it should come out clean.

Leave the muffins to cool on a rack.



Scoff them after dinner and wash them down with a cup of tea.


The muffins didn’t rise as much as I expected and we did lose a man along the way (R.I.P. wooden spoon) but the recipe with the mustard addition was delicious, and made a nice change to the sweet bakes I’ve been eating recently!

With regards to the Lumia, I think the 16:9 ratio of the original photos would take some getting used to. The photos are sharp if there is enough light and the subject isn’t moving. Not a bad phone camera, but it’ll never replace my DSLR

Thanks to Gaz and Kathryn for having me and nurturing my baking habit.


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