leek and ham muffins

There was a time when India lived off muffins, now they are relegated to snacks and picnic food, but we still all love them. These freeze well, pop them in the freezer the day you make them & just pull them out a couple of hours before you want to eat them (or re-heat them in the oven).
Pre-heat the oven to 180 degrees C.
Stir the oil into the flour and baking powder, it will be a bit lumpy but you should get a sort of breadcrumb type mix. Add the cheese, the leeks and ham (chopped up), mix it all up a bit. Whisk together the milk and eggs with a fork and pour that in. Give everything a good mix, I use my hands but this is VERY messy so it's up to you, a spoon works well too.
Divide the mixture into 12 and put each 'ball' into the bowls of a non-stick cupcake tray.
Bake for 25 minutes, leave for 10 minutes to cool slightly (this is important otherwise they can be tricky to remove). Then using a spoon, carefully remove the muffins from the tray. Cool on a wire rack.
Babies: India ate these from about a year, if they are destined for a very young child you need to chop everything up super small.

3 leeks (washed, trimmed, chopped up small & cooked - I fry them), 200 g plain flour, 1 tsp each bicarbonate of soda and baking powder, 100 g cheddar cheese (grated), 60 ml sunflower oil, 2 eggs, 40 ml milk, 3 slices ham (chopped)