Ham and Cheese Muffins

"These are great for any meal, bake sales, food gifts, and get-togethers. This came from Quick Cooking magazine."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
Ready In:
1 dozen




  • 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.

Questions & Replies

  1. Can these muffins be frozen?
  2. Are the nutrition values correct? They are extremely high at over 1000 calories?


  1. 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! :)
  2. I found that it tasted salting, and I could taste the baking soda. I didn't have self-rising flour so I used the Note. May have been better if using the self rising.
  3. 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.
  4. Thanks! I did this with Grands flakey layers. Peeled apart and filled with ham cheese and 1/2tsp of Olive oil mayo. Perfect size for my 5 yr olds lunch.
  5. Quick and easy to make! Very tasty too.



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