Best Mini Corn Ham Muffins Recipes

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JALAPEñO-HAM MINI CORN MUFFINS



Jalapeño-Ham Mini Corn Muffins image

Tender bite-sized mini corn muffins with a little kick.

Provided by lutzflcat

Categories     Corn Muffins

Time 20m

Yield 6

Number Of Ingredients 9

nonstick cooking spray
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
⅓ cup milk
1 large egg
3 tablespoons minced cooked ham
2 tablespoons minced jalapeño peppers
2 tablespoons minced onion
2 tablespoons frozen corn kernels, thawed
⅓ cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
  • Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
  • Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
  • Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
  • Remove corn muffins from the pan. Serve warm or at room temperature.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 27.7 g, Cholesterol 9 mg, Fat 6.6 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.3 g, Sodium 727.5 mg

MINI CORN & HAM MUFFINS



Mini Corn & Ham Muffins image

Very simple to make. Great for the children or as a mini appetizer. Makes approx 20-24 muffins. I have also made these gluten free-just use a good GF flour mix and add 1/2 teaspoon xanthan gum

Provided by Jubes

Categories     Quick Breads

Time 35m

Yield 20-24 serving(s)

Number Of Ingredients 10

1 cup self-raising flour (or self-raising gluten free flour)
1 teaspoon baking powder
30 g butter, melted
1/2 cup milk
2 eggs
3 slices ham, finely chopped
125 g corn kernels, drained
2 tablespoons chopped chives
1/4 cup cheese, grated
1 slice ham, for decorating (optional)

Steps:

  • Preheat oven to 180°C Lightly grease a 24 hole mini-muffin pan.
  • Sift the flour and baking powder into a mixing bowl.
  • Combine the butter, milk and eggs together. Then stir this mix into the sifted flour. Stir until only just combined-do not overmix.
  • Add remaining ingredients, except the cheese. Stir in very lightly.
  • Spoon the mixture into the prepared muffin pans. Fill the holes until 3/4 full. Sprinkle over the cheese, and some extra shredded ham if desired.
  • Bake 15 minutes or until lightly golden. If using gluten free flour allow the muffins to cool for 5 minutes in the tin before turning out.

Nutrition Facts : Calories 59.8, Fat 2.4, SaturatedFat 1.3, Cholesterol 23.6, Sodium 132.3, Carbohydrate 7.8, Fiber 0.5, Protein 2.1

MINI CORN AND HAM MUFFINS



MINI CORN AND HAM MUFFINS image

Categories     Dinner

Number Of Ingredients 7

1 (6.5-oz.) pkg. cornbread mix
2 tbsp. Meijer Gold Spicy Whole Grain Mustard
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/4 tsp. coarsely ground black pepper
1/2 cup jarred cranberry-orange relish
2 tbsp. finely chopped jalapeño pepper
6 oz. thinly sliced ham

Steps:

  • 1. Preheat oven to 400°F. Grease 24 (1-3/4-inch) muffin cups; set aside. 2. Prepare cornbread batter according to package directions; stir in mustard, thyme and pepper. Spoon batter into muffin cups two-thirds full. Bake 8 to 9 minutes or until golden. Cool in muffin cups 5 minutes. Remove from cups and let cool completely. 3. Meanwhile, in a small bowl stir together relish and jalapeño; set aside. Cut ham into 1 1/2-inch pieces. 4. Just before serving, split muffins in half crosswise. Place 1 teaspoon cranberry mixture and some of the ham on each muffin bottom, and cover with the top half of the muffin.

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