Ham and Cheddar Muffins – Recipe!

I know most people think muffins are sweet breakfast treats, however these Ham and Cheddar Muffins are super savory with chunks of ham and creamy cheddar cheese.

I enjoy a good muffin from time to time and these Ham and Cheddar Muffins are right up there with some of my favorites.  The key to this recipe is to use cornmeal and all-purpose flour or gluten-free flour to give these muffins the proper chew.  Also, use good ham, like an organic ham steak and cut it into bite-size chunks for amazing flavor.  I used white cheddar because I prefer it over sharp cheddar, but use your favorite.

I baked these muffins in fancy paper cup liners, but you can use basic paper cup liners, or bake them right in the tin – just make sure you spray it with cooking oil first.  Hot and fresh out of the oven, these muffins should be eaten warm or can be reheated slightly before serving.

Ingredients

1 1/2 cups all-purpose flour

1/2 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons melted butter

4 eggs

1 cup buttermilk. or low-fat milk with 2 teaspoons white vinegar

1 cup diced cooked ham

1 1/2 cup white cheddar cheese, divided

(Makes 1 Dozen)

To Prepare:

1. Preheat oven to 375 degrees.  Line muffin pan with paper liners or spray with cooking oil.
2. In a large bowl, whisk together flour, cornmeal, baking powder and salt.
3. Make a well in the center and add melted butter and eggs, whisk until almost combined.
4. Drizzle in buttermilk, while whisking and incorporate all the dry ingredients.  Add ham and 1 cup cheddar cheese.
5. Scoop into prepared pan and top with remaining cheese.  Bake for 25-30 minutes, or until lightly golden.
6. Remove and let cool at least 15 minutes before serving.  Enjoy!