Ham and Cheddar Muffins
photo by limeandspoontt
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 1⁄4 cup butter
- 1⁄2 cup onion, Minced
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 2 eggs
- 1 cup milk
- 1 teaspoon Dijon mustard
- 1 cup ham, Diced
- 1 cup sharp cheddar cheese (shredded or diced)
directions
- 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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These are fantastic!!!! I had some ham to use , and just couldn't find anything "different" to make. I ran across these and thought what the heck. I am SO glad I did! Just the perfect balance of flavors for us , no subs or anything ... I might consider trying swiss cheese in them at some point , but wow these are great! Thanks so much for posting!!! **edited to add , I've made these several times now , they're such a big hit. Today I was cooking a ton of food , and didn't want to mess with individual muffins so I doubled the recipe , put it all into a 13x9 pan , and baked for about 30 minutes. Now I have to cut it into squares , like a cornbread I guess , but that's ok! It worked out GREAT!!
-
This was good, just not spectacular. I felt like something was missing and couldn't quite put my finger on it. I added the optional sauteed red pepper and used sharp cheddar. I think they were tastier warm rather than at room temperature. I will try them again maybe with some herbs in it, see if that htis the spot. It is a fantastic use of leftover ham.
see 11 more reviews
Tweaks
-
Used leftover Christmas eve ham to make this on Christmas morning. I couldn't find my muffin tins so I used a round cake pan for a half recipe, baked around 40m and cut the "muffin" in wedges. It is delicious...and I can see why muffins would still be better because you'd have more carmelization on each portion. I think the flavor was great; whoever called it bland must not have used sharp cheddar or put in enough S&P. This makes a fun brunch item, and I think it will become a yearly tradition!
-
Very tasty! I used buttermilk in place of milk. The bottle of dijon was empty in the fridge (sigh)..so I used Cranberry Dijon in place....added a touch of cayenne pepper....awesomeness!! <br/>Carefully watch at the end--do not overbake. My second batch came out perfect in 20 minutes in regular sized muffin tins.<br/>Will do again and again I'm sure!