HAM N CHEESE MUFFINS
One of my family's favorite dishes are these muffins. They measure the ingredients and grease the muffin tins, The muffins not only round out most meals, but they also make great grab-and-go snacks on busy mornings.-Joy Cochran, Roy, Washington
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 146 calories, Fat 7g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 327mg sodium, Carbohydrate 12g carbohydrate, Fiber 1g fiber), Protein 9g protein.
HAM AND CHEESE MUFFINS
Serve these savory biscuitlike muffins for breakfast, at snack time or along with a hearty bowl of soup. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 172 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 455mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
HAM AND CHEESE MUFFINS RECIPE
These keto-friendly and low-carb ham and cheese muffins from our friend Kellie from The Kellie Kitchen are sure to make the entire family happy.
Provided by Lindsay Viker
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350* and line 12 muffin cups with parchment paper liners.
- In a large glass bowl sift together the almond flour, coconut flour, baking powder, salt and garlic powder. Toss in one cup cheddar cheese and the chopped ham. Stir the flour mixture to combine with the ham and the cheddar cheese.
- To the flour mixture you will now add in the melted butter, cream, eggs and water. Thoroughly mix all the ingredients together to form a batter. The batter will be slightly thick as these are dense muffins.
- Divide batter evenly into the muffin tin. Sprinkle each muffin top with the remaining 1/2 cup shredded cheddar.
- Bake for 30 minutes in 350* oven. Test with a toothpick to check for doneness as these muffins are quite dense and oven temperatures can vary slightly. If they need more time keep them in the oven for a few minutes longer.
- Remove and enjoy. These muffins are great hot out of the oven, but also keep well in an airtight bag or container in the fridge for a few days.
Nutrition Facts : Calories 310 kcal, Carbohydrate 7 g, Protein 11 g, Fat 28 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 89 mg, Sodium 426 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
ZESTY HAM AND CHEESE MUFFINS
I developed this recipe and it has become a favorite of my mother's. I often make a batch for the two of us to share. The muffins are great for brunch or an on-the-go breakfast. -Julie Hess, Lititz, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 14 muffins.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 153 calories, Fat 6g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 462mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
HAM AND CHEESE MUFFINS
Bursting with creamy melted cheese and ham, these big hearty muffins make a great stand-alone breakfast, or serve them with soup or salad for lunch.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 225, Carbohydrate 19 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg
HAM AND CHEESE BREAKFAST MUFFINS
These savory muffins are perfect for breakfast or brunch, or served as a compliment to soups and stews.
Provided by Amy Johnson
Categories Appetizers
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350-degrees F. Prepare a muffin pan for 18 muffins with cooking spray or grease with butter. In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, cayenne pepper, ground black pepper. Set aside. In a separate bowl whisk together milk, eggs, and oil. Add wet ingredients into dry and mix until just combined. Do not over mix. Stir in ham, and cheese until just incorporated. Distribute batter evenly into 18 muffin cups, and bake at 350-degrees F for 30 minutes, or until a cake tester or toothpick comes out clean.
BISQUICK HAM & CHEESE MUFFINS
These are great breakfast handfuls. My DH loved them. I wrapped them individually & refrigerated them & he kept snaking on them all day. Easy & good, the best kind. The original is on the Bisquick website.
Provided by glenajo
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 6
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.
- High Altitude (3500-6500 ft) No changes.
HAM CHEESE AND PINEAPPLE MUFFINS
A light savory muffin that's good for lunch. I am looking forward to making these to take for lunch at work.
Provided by Kitchen__Princess
Categories Quick Breads
Time 25m
Yield 12 Muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 210°C Lightly great 12 muffin tins.
- Sift together flour, baking powder and salt into a bowl and make a well in the centre.
- In another bowl lightly whisk together the eggs and milk. Stir in the ham, cheese and pineapple.
- Fold the egg mixture into dry ingredients and stir quickly to combine.
- Spoon mixture into prepared muffin tins and bake for 12-15 minutes or until muffins spring back when lightly pressed.
Nutrition Facts : Calories 193.8, Fat 7.8, SaturatedFat 4.4, Cholesterol 59.9, Sodium 470, Carbohydrate 20.8, Fiber 0.7, Sugar 3.2, Protein 10
WEEKDAY HAM & CHEESE MUFFINS
This recipe came from a Stonyfield Farm Yogurt cookbook. The yogurt makes 'em moist, the ham and cheese makes 'em awesome. I've made these twice in the last week, my husband likes them so much. Prep time does not include time needed to cook ham if you use the country ham such as I did.
Provided by Kay D.
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 247.7, Fat 14.2, SaturatedFat 8.4, Cholesterol 71.6, Sodium 413.8, Carbohydrate 21.5, Fiber 0.6, Sugar 5.3, Protein 8.4
HAM, CHEESE & PICKLE MUFFINS
Perfect combination for a perfect savory snack (and the kids will love them!)
Provided by Rowena Wilkes
Time 40m
Yield Makes Muffins
Number Of Ingredients 9
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 EGG MUFFINS
These Ham and Cheese Egg Muffins are such an easy delicious breakfasts on the go. Made with simple ingredients, and easy to freeze, your family will love these muffin tin eggs.
Provided by Lisa Longley
Categories Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees. Spray a muffin tin heavily with cooking spray. (Please note that a silicon muffin tin works best.) Set aside.
- In a large bowl, whisk together the eggs, milk, and spices.
- Stir in 1/2 cup of the shredded cheddar cheese, ham, and the green onions.
- Fill the muffin tins. Top with the reaming 1/4 cup cheese.
- Bake for 25 to 30 minutes or until the eggs pull away from the side of the muffin tin and are set in the middle.
- Store leftovers in the refrigerator for up to four days. Read here on how to freeze and reheat egg muffins.
Nutrition Facts : ServingSize 1 egg muffin, Calories 120 kcal, Carbohydrate 2.6 g, Protein 11.3 g, Fat 7 g, SaturatedFat 2.7 g, Cholesterol 198.5 mg, Sodium 271.6 mg, Sugar 1.8 g, UnsaturatedFat 3.3 g
BAKED EGG, HAM, CHEESE MUFFINS
A different way to have eggs & bacon.
Provided by roobarb100
Time 1h
Yield Serves 6
Number Of Ingredients 5
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.
HAM AND CHEESE MUFFINS
These are great for any meal, bake sales, food gifts, and get-togethers. This came from Quick Cooking magazine.
Provided by Nicole Brummett
Categories Quick Breads
Time 38m
Yield 1 dozen
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1371.8, Fat 34.1, SaturatedFat 19.2, Cholesterol 129.9, Sodium 5335.9, Carbohydrate 197.7, Fiber 6.8, Sugar 0.8, Protein 62.4
HAM AND CHEESE MUFFINS
Another tasty recipe from Tana Ramsay. These would be great with tomato soup, or for breakfast with scrambled eggs!
Provided by MarieRynr
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 239.1, Fat 13, SaturatedFat 8, Cholesterol 54, Sodium 190.8, Carbohydrate 21.4, Fiber 0.8, Sugar 0.2, Protein 8.8
EASY BISQUICK HAM & CHEESE MUFFINS
Make and share this Easy Bisquick Ham & Cheese Muffins recipe from Food.com.
Provided by iewe7726
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Mix all ingredients together & beat one minute.
- Grease muffin tins & fill 2/3 full.
- Bake 15 minutes in preheated 400 degree oven.
HAM AND CHEESE CORNBREAD MUFFINS
From CL October 2009. These were great to freeze and then microwave (about a minute) for breakfast. I was bringing them to work for breakfast and the office smelled so good. I added more cheese and ham cuz that's the way I am.
Provided by Haley K
Categories Quick Breads
Time 38m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.
- Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.
Nutrition Facts : Calories 177.5, Fat 4.9, SaturatedFat 0.8, Cholesterol 2.5, Sodium 322.9, Carbohydrate 27.2, Fiber 1.7, Sugar 2.7, Protein 6.7
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.
Provided by thepurpleturtle
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 12
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
Provided by Catherine McCord
Categories Breakfast Kid-Friendly Quick & Easy Lunch Cheddar Ham Pastry Buttermilk Weelicious Peanut Free Tree Nut Free Soy Free Small Plates
Yield 9 Servings
Number Of Ingredients 11
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.
HAM AND CHEESE BISCUIT MUFFINS
For a crowd-pleasing, no-fork-option at your next brunch, try these tasty breakfast muffins made with ham, Cheddar cheese, and biscuit dough. A savory sprinkling of everything bagel seasoning adds a nice crunch to every bite. Change up the fillings with sausage, bacon, eggs, leftover barbecued chicken... the possibilities are endless! Get your kids to help with this one.
Provided by NicoleMcmom
Categories Savory Muffins
Time 30m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 266 calories, Carbohydrate 25.2 g, Cholesterol 42.6 mg, Fat 13.7 g, Fiber 0.5 g, Protein 9.3 g, SaturatedFat 5.4 g, Sodium 837.7 mg
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