Ham Cheese Muffins Food

HAM AND CHEESE MUFFINS

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.

HAM AND CHEDDAR MUFFINS

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!

HAM AND CHEESE MUFFINS

Steps:

• 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.

HAM AND CHEESE MUFFINS

Steps:

• 1. Preheat oven to 350°F.
• 2. Combine the first 5 dry ingredients in a bowl and stir to combine.
• 3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
• 4. Add the buttermilk to the egg mixture and stir.
• 5. Add the buttermilk mixture to the flour and stir until just combined.
• 6. Fold in the cheese and ham.
• 7. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
• 8. Cool on a wire rack and serve.

BAKED EGG, HAM, CHEESE MUFFINS

Steps:

• Lightly oil 6 x 1/2 capacity muffin trays. Line with a slice of lean ham.
• Mix 100g ricotta, 40g grated reduced fat cheddar and some parsley in a bowl and dollop into trays.
• Crack an egg into each and back at 180C until egg just sets (15-20 minutes).
• Serve with tomatoes and baby spinach.

BUTTERMILK HAM AND CHEESE MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder, mustard and cumin. In another bowl, whisk eggs and buttermilk. Stir into dry ingredients just until moistened. Fold in ham and 1-1/4 cups cheese. , Fill greased muffin cups two-thirds full. Sprinkle with remaining cheese. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

HAM, CHEESE & PICKLE MUFFINS

Steps:

• Preheat oven to 200C (fan). Grease a 12 cup muffin tin, or line with paper cases. I find it easier to grease the tin as when using cases, the cheese in the muffins melts to the cases which makes them hard to get out.
• Sift together the flour, baking powder and salt and pepper to taste into a large bowl. Stir in the ham and 100g of the grated cheese.
• Lightly beat the eggs in a separate bowl, then add the milk and the melted butter and beat together.
• Make a well in the centre of the dry ingredients and pour in the egg, milk and butter mixture. Stir gently until just combined taking care not to over-mix.
• Spoon half the muffin mixture equally between the prepared muffin tin. Add a tsp of Branston pickle in the centre of each of the muffins, then spoon the remaining mixture equally on top of the Branston pickle so that it is covered. Scatter the remaining cheese on top of the muffins. Bake in the preheated oven for 20-25 minutes until well-risen, golden brown and firm to the touch.
• Leave the muffins to cool in the tin for 5 minutes then transfer to a wire rack. These are best eaten warm but can also be enjoyed cold. Great for the kids lunchboxes. If not keen on Branston pickle, simply leave it out! Enjoy!

HAM AND CHEESE MUFFINS

Steps:

• Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
• Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
• Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

HAM N CHEESE MUFFINS

Steps:

• In a nonstick skillet, saute onion in butter until tender; set aside. In a bowl, combine cheese and biscuit mix. Stir in milk and egg just until moistened. Fold in ham and onion mixture., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

ZESTY HAM AND CHEESE MUFFINS

Steps:

• In a large bowl, combine the first 8 ingredients. In another bowl, beat the egg, buttermilk and pepper sauce. Stir into dry ingredients just until moistened. Fold in the ham, cheddar cheese and Velveeta., Fill greased muffin cups three-fourths full. Top each muffin with about 1 teaspoon Parmesan cheese and 1/4 teaspoon butter. Combine the paprika, parsley and pepper; sprinkle over muffins., Bake at 450° for 10-14 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

EASY BISQUICK HAM & CHEESE MUFFINS

Steps:

• Mix all ingredients together & beat one minute.
• Grease muffin tins & fill 2/3 full.
• Bake 15 minutes in preheated 400 degree oven.

WEEKDAY HAM & CHEESE MUFFINS

Steps:

• Heat the oven to 400°F In a bowl, mix together the flour, sugar, baking powder and baking soda.
• In a separate bowl, mix the yogurt, cooled butter and eggs.
• Add the yogurt mixture to the flour mixture and mix just until combined.
• Fold in the ham, cheese and basil.
• Spoon into greased muffin cups and bake for 15 to 20 minutes, remembering to check after the first 15 minutes are up.

HAM AND CHEESE BISCUIT MUFFINS

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.

HAM AND CHEESE MUFFINS

Steps:

• Pre-heat oven to 190°C/375°F.
• Lightly grease a 12 hold muffin tin, or line with paper liners.
• Sieve the flour, mustard powder and paprika into a large mixing bowl. Rub in the butter with your fingertips until this resembles breadcrumbs. Stir in the ham and grated cheddar cheese, then stir in the egg and milk.
• Spoon equal amounts into the prepared muffin cups and sprinkle the tops with Parmesan cheese.
• Bake for 20 minutes. Remove to a wire cooking rack and serve warm.