March 23, 2009

 

Ham & Cheese Corn Muffins

ham-cheese corn muffinThe other day I wanted to make a breakfast muffin with more protein than the usual fruity muffins I make. I chose ground ham and grated cheese as my protein sources and thought that corn bread would go well with it. The ham gave the muffins plenty of flavor, but you could certainly add some herbs or onion powder. These were not real cheesy since I have one kid who doesn’t like cheesy.  These are a great breakfast or snack muffin. They are a little on the dry side as corn muffins tend to be. Spreading a little bit of butter on them helps a lot.

Gluten-Free Ham & Cheese Corn Muffins

Ingredients
Instructions
In a mixing bowl, combine the dry ingredients. Stir in the ham and cheese. In a smaller bowl or glass measuring cup combine the liquid ingredients. Stir the liquid ingredients into the dry ingredients and mix to remove most of the lumps. Spoon into a muffin tin that has been sprayed with a non-stick cooking spray. Bake at 400 degrees for about 18 minutes.

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Comments:
this sounds delish!

BTW
I like the look of your blog.
 
Because cornbread muffins tend to be dry, as you say, i only like them when they are fresh to eat alone. Once they are no longer hot, i eat them as "cereal." I crumble them up & pour milk over them, sometimes with maple syrup. Yum!

Don't know how that would work with ham, tho. I don't eat meat.

Thanks for the recipe. I never thought of adding cheese.
 
Ohh !! I like that. Thank you for taking the time to share.
 

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