Ham, Cheese & Cornmeal Muffins- Meal in a Muffin! |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
An awesome way to use up leftover ham! I like the extra spice of the chili flakes, but they are good omitted as well. If you are using toupee ham, decrease milk to 3/4 cup. Recipe was originally made with white flour and more oil, but I think these are taste just as good- and are healthier too! For an extra bit of vitamins, try adding 1/4 cup chopped broccoli, cauliflower, or mixed veggies. I hope you like them! Ingredients:
1 1/2 cups whole wheat flour |
3 tablespoons sugar |
2 teaspoons dry mustard |
1 1/2 teaspoons baking powder |
1 1/4 teaspoons baking soda |
1/8 teaspoon pepper |
1/2 teaspoon chili flakes |
1/4 cup cornmeal |
1 cup grated sharp cheddar cheese |
1 cup milk |
1 teaspoon lemon juice |
2 eggs |
3 tablespoons oil |
1 1/2 cups finely diced smoked ham |
Directions:
1. Preheat oven to 350 degrees.
2. In medium bowl, combine first 8 ingredients, mix well.
3. Stir in cheese and make a well in centre of bowl.
4. In separate bowl, combine milk and lemon juice, let sit for 5-10 minutes.
5. Add eggs to milk mixture and beat slightly, then add oil and ham.
6. Pour wet mixture into well in dry ingredients.
7. Mix until just moistened.
8. Spoon into 16 greased muffin cups.
9. Put muffin tray on cookie sheet and pour 2-3 cups water on cookie sheet.
10. Bake for 20-25 minutes, or until muffins spring back when touched.
|
|