Tasty Cheese And Ham Muffins Food

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.

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:

• 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.

CHEDDAR HAM CUPS

Steps:

• In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture., Bake at 450° until cups are golden brown and cheese is melted, 9-11 minutes. Let stand for 2 minutes before removing from the pans. Serve warm.

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:

• 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.

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 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.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

TASTY CHEESE AND HAM MUFFINS

Steps:

• Preheat oven to 200 degrees celcius.
• Sift flour and baking powder into a mixing bowl.
• Stir in cheese, ham and parsley.
• Mix together egg, milk and melted butter and add to flour mixture.
• Stir gently together with fork until ingredients are just moistened.
• (Do not beat).
• (Mixture will appear slightly lumpy).
• Divide batter evenly between a greased 12 cup muffin tray.
• Bake 20-25 minutes.
• Serve warm with or without butter.