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."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
45mins
Ingredients:
12
Yields:
12 muffins
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ingredients

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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!

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Reviews

  1. 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!!
     
  2. 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.
     
  3. Wonderful recipe!
     
  4. Dry and bland. I put an extra egg in because the batter was soooooo dry. They have absolutely no flavor. I put a piece in my husbands mouth as I was eating one, and he spit it out. Darn, I so wanted this to be good!!
     
  5. These were really good and very different. Great way to use up the last of the Easter ham. I made it exactly as written. I took some to my elderly mother who thought the onion flavor was a little strong, but I thought they were great!
     
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Tweaks

  1. 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!
     
  2. 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!
     

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