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.
BUTTERMILK HAM AND CHEESE MUFFINS
While living in Oregon, I frequented a local restaurant that served these muffins. They wouldn't share the recipe, so I came up with my own creation.
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 129 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 352mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
HAM AND CHEESE BUTTERMILK MUFFINS
Original recipe from the 9/17/08 News Sentinel; posted here for safekeeping with my "healthy" adjustments. Update: Just made these and my are they good! They puff up to become quite large, and they make for a hearty, filling breakfast with some fresh fruit or sliced tomatoes. I imagine you could use other cheeses, veggies, or meats (sausage, bacon?) to make your perfect muffin, too!
Provided by smellyvegetarian
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 and spray a 12 cup muffin pan.
- Whisk together dry ingredients and spices.
- Make a well and whisk together eggs, buttermilk, oil, and butter. Stir in scallions, ham, cheese, and bell pepper.
- Mix the dry ingredients with the wet gently until just moistened.
- Scoop the batter into the pan (cups will be very full).
- Bake 20-25 minutes and allow to cool 15 minutes before transferring to a cooling rack.
- Will keep in the fridge for 3 days or frozen for one month.
Nutrition Facts : Calories 152.3, Fat 3.1, SaturatedFat 0.8, Cholesterol 10.2, Sodium 386.8, Carbohydrate 24.5, Fiber 2.4, Sugar 0.8, Protein 7.3
LAYERED HAM AND CHEESE BISCUITS
These fluffy buttermilk biscuits have melty Cheddar pulsed into the dough, and then more cheese as well as black forest ham are layered inside, so the flavors and textures run through and through. Serve them warm on their own, or add a shmear of honey butter and jam for a delightful brunch dish.
Provided by Food Network Kitchen
Time 50m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment.
- Pulse the flour, baking powder, sugar and salt in a food processor until combined. Add the butter and 1/2 cup of the Cheddar and pulse until the mixture looks like coarse meal with pea-size bits of butter remaining. Add the buttermilk and pulse a few times, until the dough just comes together.
- Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-by-7-inch square that's about 1 inch thick. Scatter half of the ham and 1/4 cup of the Cheddar on half of the dough, then fold the other half of dough over like a book; gently pinch the edges to seal. Pat the dough out again into a 7-by-7-inch square, scatter the remaining ham and 1/4 cup of cheese on top and fold the dough over like a book. Press once more into a 7-by-7-inch square.
- Use a sharp chef's knife to cut the dough into 12 even rectangular pieces. Transfer to the prepared baking sheet and brush the tops of each piece with additional buttermilk. Bake until the biscuits are puffed and well browned, 18 to 20 minutes.
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 BUTTERMILK BISCUITS
They are wonderfully tender, flavorful buttermilk biscuits, and so deliciously easy to whip up! They are also incredibly versatile. You can use pretty much any type of cheese you'd like in these - since the cheese offers the main flavor, if you have a bunch of something else besides pepper Jack you'd like to use up, feel free to change it up however you'd like.
Provided by Rebekah Rose Hills
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, baking powder, salt, baking soda, and garlic powder in a bowl. Whisk to combine.
- Dice the cold butter up into chunks, and cut it into the dry mixture with your fingers, a fork, or a pastry cutter, until the mixture resembles coarse sand, and butter is well blended in. Stir in cheese and ham, gently stirring to evenly coat all the cheese and ham pieces with the flour mixture.
- Use a fork and stir in 1 cup buttermilk. If the mixture is still dry, add a little more liquid at a time until the dough just comes together (it should be a little bit sticky, but not "wet").
- Shape dough into a ball by hand, handling the dough gently. Then pat the dough out on a lightly floured surface to 1/2- to 3/4-inch thickness. Use a small biscuit cutter to cut 12 to 15 biscuits out, and arrange them on a baking sheet with sides just barely touching.
- Bake in the preheated oven until just golden brown around the edges/tops/bottoms and cooked through in the center, 12 to 15 minutes.
- Cool briefly on the baking sheet before moving to a platter or cooling rack. Best served warm!
Nutrition Facts : Calories 177.5 calories, Carbohydrate 17.6 g, Cholesterol 26.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 5.2 g, Sodium 581.6 mg, Sugar 1.1 g
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