Instructions: Preheat the oven to 220 C. Grease muffin or patty pans.

Sift the flour, soup mix and baking powder into a bowl.

Add the residue from the sifter.

Stir in the ham, 1/2 cup cheese and parsley.

Make a well in the centre of the dry ingredients.

Combine the butter, milk and egg. Pour into the well.

Stir until the dry ingredients are just dampened. Avoid over-mixing.

Three-quarters fill the muffin pans with the mixture.

Sprinkle with the remaining cheese.

Bake in the preheated over for 15-20 minutes or until the muffins are golden brown.

Serve with MAGGI Mushroom Soup.

NOTES : Makes 8 large or 12 medium muffins

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