Best Ham And Cheese Muffins Recipes

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.

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.

AUBERGE CHEDDAR CHEESE AND HAM BREAKFAST BUNS - MUFFINS

Steps:

• Pre-heat an oven to 200°C/400°F/Gas Mark 5.
• Grease a 12 hole muffin or bun tray/pan.
• Sift the dry ingredients into a large bowl and mix well. Season with salt and pepper - but be careful not to over salt as the stock powder will contain salt.
• Stir in the ham and cheese, and chives if using, mix again.
• Add the egg, milk and olive oil - mix well - but do NOT over mix - just enough to combine the ingredients together. Adjust the consistency if too dry by adding a little more milk - the mixture should be a soft dropping consistency.
• Spoon mixture into the prepared muffin/bun tray/pan and bake in the preheated oven for 20 to 25 minutes, or until the muffins are well risen and golden brown.
• Remove from the oven and allow to cool slightly on a wire rack.
• Serve whilst warm - delicious if spread with butter or soft cheese!

PUT-AN-EGG-IN-IT HAM AND CHEESE CORN MUFFINS

Steps:

• Special Equipment: a jumbo 6-cup muffin tin and jumbo muffin liners
• Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a jumbo 6-cup muffin tin with jumbo liners and generously grease with cooking spray.
• Cook the eggs: Put 6 cold eggs in a medium saucepan. Add enough water to cover by about 1 inch. Bring to a boil, cover, remove from the heat and let sit for 4 minutes. Transfer the eggs to a bowl of ice water. Gently crack the eggs so that they fracture all over and let them sit in the water for at least 20 minutes.
• Gently peel the eggs under cold running water. (Older eggs are easier to peel.)
• Make the muffin batter: Melt the 2 tablespoons of soft butter in a medium skillet over medium-high heat. Once the butter starts to foam and cook, add the onions and cook, stirring frequently, until golden brown, about 4 minutes. Add the ham and 1/4 teaspoon salt and continue to stir until browned in spots, about 2 minutes. Remove from the heat and stir in the thyme. Cool in the skillet.
• Combine the flour, cornmeal, sugar, baking powder, baking soda, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
• Whisk together the milk, sour cream, 4 tablespoons of the melted butter and the 3 remaining eggs in a separate medium bowl. Fold the egg mixture, onion mixture, Cheddar and Parmesan into the dry ingredients until just combined (don't fret if there are lumps; it means your batter isn't over-mixed).
• Divide half of the batter evenly among the prepared muffin cups. Stand one egg in each cup, nestling it slightly in the batter. Spoon the remaining batter on top of the eggs, using the back of your spoon to spread the batter to make sure each egg is completely covered.
• Lightly brush the top of the batter in the cups with the remaining 2 tablespoons of melted butter. Sprinkle with a little salt and pepper. Bake until the muffin tops are golden, 35 to 40 minutes. Let the muffins rest in the hot muffin tin for at least 10 minutes. Remove, cut each muffin in half and serve warm, or transfer to a rack to cool to room temperature, cut and serve.

EASY BROCCOLI, CHEESE AND HAM MUFFINS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• Cook broccoli as directed on bag.
• In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.
• Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

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.

ENGLISH MUFFINS WITH EGGS, CHEESE AND HAM

Steps:

• Toast the english muffin and butter.
• Meanwhile, heat a frying pan, spray with cooking spray or coat with oil or butter. When hot enough crack the eggs into the frying pan and pop the yolks, (you can even beat them if you want), cook until fully cooked flipping about 1/2 way through. Top with cheese slices.
• Cut ham slices into 4 and heat in the frying pan.
• Top english muffins with ham, and one egg and cheese.
• You can also use crisp cooked bacon or sausage patties or even links that have been butterflied.
• Serves one or two.

ZESTY HAM AND CHEESE MUFFINS RECIPE

Steps:

• In a large bowl, combine the first eight 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 process cheese.
• 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.
• Yield: 14 muffins.
• Originally published as Zesty Ham and Cheese Muffins in The Taste of Home Cookbook
• p58
• Nutritional Facts
• muffin equals 153 calories, 6 g fat (4 g saturated fat), 36 mg cholesterol, 462 mg sodium, 16 g carbohydrate, 1 g fiber, 8 g protein.
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COTTAGE CHEESE, EGG, AND HAM MUFFINS

Steps:

• 1. Mix the flour, baking powder and salt in large bowl and set aside. Mix the cottage cheese, eggs, oil and milk in another large bowl.
• 2. Fold the ham, Cheddar cheese and green onions into the cottage cheese mixture. Stir the wet mixture into the dry ingredients until moistened.
• 3. Spray 12 nonstick muffin cups very well with nonstick spray. Fill each muffin cup 2/3 full with batter. Bake in a preheated 375F oven 20 to 25 minutes or until the muffins are golden brown on top and toothpick inserted in center comes out clean.
• 4. Serve up with breakfast or eat as a meal by itself.
• 5. *Muffins can be made ahead and reheated. Weight Watcher value: 4 pts

SAVORY HAM AND CHEESE BREAKFAST MUFFINS

Steps:

• Prepare muffin pans with baking spray. I use 2 pans that hold 12 muffins each. This recipe yields approximately 18 muffins.
• Preheat oven to 350 degrees.
• In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, garlic powder,cayenne pepper, salt and pepper. Set aside.
• In a seperate bowl whisk together buttermilk, eggs and oil.
• Add wet ingredients to dry and combine. Do not over mix.
• Stir in ham and cheese until incorporated.
• Distribute batter evenly into muffin cups. Bake at 350 degrees for 30 minutes or until a toothpick come out clean when tested.

HAM AND CHEESE MUFFINS

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.

HAM AND CHEESE STRATA MUFFINS

Steps:

• Preheat .oven to 350°F.
• Put 0ne slice each of Cheese & ham on 4 slices of bread.
• top with remaining bread. (4 sandwiches).
• Butter both sides of sandwich.
• Using a serrated knife cut each sandwich into 12 cubes.
• Lightly pack 4 cubes into each of 12 greased muffin cups.
• Whisk together remaining ingredients.
• Spoon over cubes. Let stande 15 minute.
• Bake for 30 minutes.
• After baked muffins have stood for 15 minutes remove from cups.

HAM AND CHEESE BUTTERMILK MUFFINS

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.

ZESTY HAM AND CHEESE MUFFINS

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.

HAM AND CHEESE CORNBREAD MUFFINS

Steps:

• Preheat oven to 350°.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.
• Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.

HAM CHEESE AND PINEAPPLE MUFFINS

Steps:

• Preheat oven to 210°C Lightly great 12 muffin tins.
• Sift together flour, baking powder and salt into a bowl and make a well in the centre.
• In another bowl lightly whisk together the eggs and milk. Stir in the ham, cheese and pineapple.
• Fold the egg mixture into dry ingredients and stir quickly to combine.
• Spoon mixture into prepared muffin tins and bake for 12-15 minutes or until muffins spring back when lightly pressed.

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.

HAM AND CHEESE BISCUIT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 8 cups of a standard muffin tin with paper liners.
• Roll each biscuit until 1/4 inch thick. Sprinkle with Cheddar cheese and ham. Wrap biscuit dough around the filling, pinch the edges to seal, and form into a ball. Press into the prepared muffin cups. Brush with beaten egg and sprinkle with bagel seasoning.
• Bake in the preheated oven until golden brown, about 12 minutes.

PEA, HAM AND CHEESE MUFFINS

Steps:

• Preheat the oven to 350°F.
• Prepare a 12 hole muffin tin by greasing well with butter. Bring a large pan of lightly salted water to the boil and blanch the frozen peas for 2 minutes. Drain and refresh under cold running water.
• Sift the flour, baking powder and dry mustard powder into a large mixing bowl, and add the salt, freshly ground black pepper and mixed herbs or some chopped fresh chives.
• In a separate bowl lightly beat the egg with an electric whisk and add the boursin cheese, whisking until the cheese has broken up and combined smoothly with the egg. Whisk in the milk, and then, using a wooden spoon, stir in the peas and ham.
• Pour the wet ingredients into the dry ingredients, and mix lightly and quickly to combine.
• Spoon the mixture into the greased muffin tin and sprinkle the top of each muffin with grated cheddar cheese.
• Bake in the preheated oven for 20 minutes, or until the muffins are golden brown and firm to the touch.
• Turn out onto a wire rack to cool.