Ham and Cheese Muffins
photo by anniesnomsblog
- Ready In:
- 38mins
- Ingredients:
- 7
- Yields:
-
1 dozen
ingredients
- 2 cups self-rising flour
- 1⁄2 teaspoon baking soda
- 1 cup milk
- 1⁄2 cup mayonnaise
- 1⁄2 cup finely chopped, fully cooked ham
- 1⁄2 cup shredded cheddar cheese
- shredded cheese (optional)
directions
- note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup.
- Add enough all-purpose flour to equal 1 cup.
- 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 degrees for 16 to 18 minutes or until muffins test done.
- Sprinkle with shredded cheese while still hot if desired.
Reviews
-
This recipe couldn't be easier and it's very tasty too. I would say it was more like a scone than a muffin, but either way my 8 year old can't get enough of them. Next time I will add more ham than called for though, probably double the ham. My muffins were completely cooked in 15 minutes, but my stove is brand new and may bake a little on the hot side. I added shredded cheddar on top and kept 1/2 out to eat right away and froze the other 1/2 individually in tinfoil. I just unwrapped them and popped them in the microwave for 1 minute and they were a great breakfast on the go! I love this recipe and will be making this one again! Thanks! :)
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This is pretty good but like others, I think some tweaking is in order. I didn't have self rising flour so used the substitute suggestion for that and it is a bit salty. I would cut it at least in half or leave the salt out. Ham is pretty salty and then the baking soda is "salty" too. I used whole wheat flour and had to add a bit more milk because the dough was kinda dry. It came out nicely moist by doing that. Just use your judgement. I will also double the ham and cheese as these are to substitute the boring sandwiches the kids are complaining about. Otherwise, I think this is a good recipe that can be easily adjusted to ones taste.
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RECIPE SUBMITTED BY
Nicole Brummett
United States