Ham n cheese muffins

10 Servings

Ingredients

Quantity Ingredient
1½ cup Flour -- all-purpose
Diced or canadian bacon
3 tablespoons Sugar
3 ounces Cheddar cheese -- shredded
2 teaspoons Powdered mustard
¼ cup Yellow cornmeal -- uncooked
1½ teaspoon Baking powder
1 cup Buttermilk
1¼ teaspoon Baking soda
2 Eggs
⅛ teaspoon Pepper
3 tablespoons Oil -- vegetable
5 ounces Smoked ham; cooked --
Finely
1 teaspoon Oil -- vegetable

Directions

Preheat oven to 400 In medium mixing bowl sift together flour, sugar, mustard, baking powder, baking soda, and pepper; add ham (or bacon), cheese, and cornmeal, mixing well. In separate medium mixing bowl, using a wire whisk, beat together buttermilk, eggs, and oil; add to ham mixture and stir just until thoroughly combined (DO NOT OVERMIX). Spray ten 2½-inch-diameter muffin pan cups with nonstick cooking spray; spoon 1/10th of batter into each sprayed cup (each will be about ¾ full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake in middle of center oven rack for 20 to 25 minutes (until muffins are lightly browned and a toothpick, inserted in center, comes out dry). Remove pan from oven and carefully drain off water (remember, it will be boiling hot). Remove muffins from pan and set on wire rack to cool slightly; serve warm. Freeze leftovers in resealable plastic freezer bags; then, just before serving, reheat in conventional or microwave oven.

Recipe By :

File

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