HAM AND CHEESE MUFFINS
Serve these savory biscuitlike muffins for breakfast, at snack time or along with a hearty bowl of soup. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 425° until toothpick inserted in center comes out clean, 16-18 minutes.
Nutrition Facts : Calories 172 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 455mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
SAVORY HAM AND CHEESE BREAKFAST MUFFINS
These savory muffins are great for a quick breakfast, brunch or as a side with soup or a salad. They freeze well, I pop one in the microwave for 1 minute and have a quick breakfast on the go.
Provided by PsychRN
Categories Breakfast
Time 40m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Prepare muffin pans with baking spray. I use 2 pans that hold 12 muffins each. This recipe yields approximately 18 muffins.
- Preheat oven to 350 degrees.
- In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, garlic powder,cayenne pepper, salt and pepper. Set aside.
- In a seperate bowl whisk together buttermilk, eggs and oil.
- Add wet ingredients to dry and combine. Do not over mix.
- Stir in ham and cheese until incorporated.
- Distribute batter evenly into muffin cups. Bake at 350 degrees for 30 minutes or until a toothpick come out clean when tested.
Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 3.1, Cholesterol 40, Sodium 420.2, Carbohydrate 12.5, Fiber 1.5, Sugar 2.6, Protein 9.3
HAM AND CHEESE BISCUIT MUFFINS
For a crowd-pleasing, no-fork-option at your next brunch, try these tasty breakfast muffins made with ham, Cheddar cheese, and biscuit dough. A savory sprinkling of everything bagel seasoning adds a nice crunch to every bite. Change up the fillings with sausage, bacon, eggs, leftover barbecued chicken... the possibilities are endless! Get your kids to help with this one.
Provided by NicoleMcmom
Categories Savory Muffins
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 8 cups of a standard muffin tin with paper liners.
- Roll each biscuit until 1/4 inch thick. Sprinkle with Cheddar cheese and ham. Wrap biscuit dough around the filling, pinch the edges to seal, and form into a ball. Press into the prepared muffin cups. Brush with beaten egg and sprinkle with bagel seasoning.
- Bake in the preheated oven until golden brown, about 12 minutes.
Nutrition Facts : Calories 266 calories, Carbohydrate 25.2 g, Cholesterol 42.6 mg, Fat 13.7 g, Fiber 0.5 g, Protein 9.3 g, SaturatedFat 5.4 g, Sodium 837.7 mg
HAM AND CHEDDAR MUFFINS
These are so yummy! Great for breakfast or a savory snack anytime of the day. I make these every time I have leftover ham. Sometimes I sauté a little garlic and finely chopped bell peppers with the onions to add even more flavour.
Provided by thepurpleturtle
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375° and lightly grease 12 muffin cups.
- Sauté onion in butter until soft.
- In a bowl, combine flour, baking powder, salt, pepper and garlic powder.
- In another bowl, combine eggs, milk and mustard. Add the sautéed onion, ham and cheese.
- Stir the wet mixture into the dry mixture just until moistened, don't over stir!
- Spoon batter into prepared muffin pans and bake in preheated oven for 25-30 minutes. Enjoy!
SAVORY HAM & CHEESE MUFFINS RECIPE - (4.5/5)
Provided by vealam
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F and center an oven rack. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray. Melt the 1 tablespoon of soft butter in a medium skillet over medium-high heat. Add the onions once the butter starts to foam and cook, stirring frequently, until golden brown, about 4 minutes. Combine the flour, cornmeal, sugar, baking powder, salt, baking soda and pepper in a large bowl. Whisk together the milk, sour cream and eggs in a separate small bowl. Fold in the egg mixture along with the browned onions, the cheeses, ham and thyme into the dry ingredients until just combined (don't fret if there are lumps, this means your batter isn't over-mixed). Fill each liner about 3/4 full. Sprinkle with thyme leaves and Parmesan, if desired, and bake 10 minutes. Brush each muffin lightly with butter, sprinkle with a little salt and rotate the pan. Continue to bake until the muffins are golden and a toothpick inserted in the center comes out clean, 8 to 10 minutes longer. Let the muffins rest in the hot muffin pan 3 minutes and serve warm, or cool to room temperature on a rack.
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