Country Ham And Asparagus Mini Muffins Recipes

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INDIVIDUAL HAM CASSEROLES



Individual Ham Casseroles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 24 servings

Number Of Ingredients 9

Cooking spray
20 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
8 ounces thinly shaved ham, diced
1 1/2 cups freshly grated Cheddar
1 large green bell pepper, cut into small dice
1 large onion, finely diced

Steps:

  • Preheat the oven to 350 degrees F. Generously spray 24 muffin cups (2 standard muffin tins) with cooking spray.
  • Crack the eggs into a bowl; add the salt, black pepper and chili powder. Whisk until combined. Add the ham, Cheddar, bell peppers and onions and stir.
  • With a measuring cup, scoop the mixture into the muffin cups. Bake for 20 to 22 minutes, until puffy and just barely set.
  • Within a minute or two, the casseroles will start to flatten just a little bit -- this is normal! Run a knife along the edges of each muffin cup and lift the casseroles out of the pan. Serve warm or at room temperature.

COUNTRY HAM AND ASPARAGUS MINI MUFFINS



Country Ham and Asparagus Mini Muffins image

Make and share this Country Ham and Asparagus Mini Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 54m

Yield 18 muffins

Number Of Ingredients 10

1 (3 ounce) package cream cheese, softened
4 tablespoons unsalted butter, softened
3/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour
1/4 cup plain cornmeal
3/4 cup shredded swiss cheese
1 egg
1/3 cup sour cream
1/2 cup finely chopped country ham
18 fresh asparagus tips (1-inch long)

Steps:

  • In the bowl of an electric mixer, combine the cream cheese and butter until well blended.
  • Stir in ¾ cup of the flour and the cornmeal.
  • Cover and refrigerate 1 hour.
  • Lightly grease 18 miniature muffin cups and then preheat the oven to 425 degrees.
  • Shape the dough into 18 balls.
  • Press evenly into the bottom and up the sides of each muffin cup; set aside.
  • In a small bowl, stir together the Swiss cheese and the remaining 1 tablespoon flour.
  • In a separate bowl, whisk together the egg and cream.
  • Stir in the Swiss cheese mixture and ham.
  • Spoon evenly into the muffin cups.
  • Bake 7 minutes.
  • Top each muffin with an asparagus tip.
  • Decrease oven temperature to 300 degrees.
  • Cover with foil; bake 17 minutes, or until set.
  • Serve warm.

Nutrition Facts : Calories 105, Fat 7.4, SaturatedFat 4.2, Cholesterol 30.9, Sodium 82.2, Carbohydrate 6.3, Fiber 0.3, Sugar 0.5, Protein 3.5

HAM MUFFINWICHES



Ham Muffinwiches image

I concocted this fun recipe when looking for something to pack for lunch. I had leftover ham but no bread, so I got creative with cornbread mix. They freeze well and are handy for an on-the-go breakfast or lunch. -Jenny Wiebe, Villa Hills, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 large egg, room temperature, lightly beaten
1/3 cup 2% milk
1 tablespoon canola oil
1/8 teaspoon ground mustard
1 package (8-1/2 ounces) cornbread/muffin mix
1 cup chopped fully cooked ham
2 green onions, thinly sliced
2 tablespoons shredded cheddar cheese

Steps:

  • Preheat oven to 400°. Whisk together the first 4 ingredients. Add muffin mix; stir just until moistened. Fold in ham and green onions. Fill 8 greased or paper-lined muffin cups half full., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Immediately sprinkle with cheese. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 186 calories, Fat 8g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 483mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic exchanges

SAVORY HAM AND GRUYèRE BREAD



Savory Ham and Gruyère Bread image

Provided by Jane Sigal

Categories     easy, side dish

Time 1h30m

Yield About 20 slices, or 4 dozen mini muffins

Number Of Ingredients 10

Unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice

Steps:

  • Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
  • In a large bowl, whisk flour with baking powder, salt and pepper.
  • In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
  • Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
  • Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
  • Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
  • Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 207 milligrams, Sugar 0 grams, TransFat 0 grams

CHEESY ASPARAGUS CAPER MUFFINS



Cheesy Asparagus Caper Muffins image

Savory asparagus, caper, and Cheddar cheese muffins that taste really good!

Provided by Phoebe

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 15

¾ cup chopped fresh asparagus
2 cups all-purpose flour
¾ teaspoon dried marjoram
¾ teaspoon ground thyme
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
1 egg
1 cup buttermilk
1 tablespoon melted butter
1 tablespoon olive oil
2 cups shredded sharp Cheddar cheese
½ cup finely chopped green onions
3 tablespoons drained capers

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Place asparagus in a bowl with a small amount of water; cover and cook in microwave on High, 30 seconds at a time, just until tender. Drain asparagus; set aside to cool.
  • Whisk flour, marjoram, thyme, baking powder, baking soda, pepper, and salt together in a bowl. Beat egg in a separate bowl; beat in buttermilk, melted butter, and olive oil. Stir Cheddar cheese, green onions, capers, and asparagus into buttermilk mixture.
  • Stir buttermilk mixture into flour mixture just until dry ingredients are moistened; spoon mixture into prepared muffin cups 2/3 full.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes. Cool on a wire rack for a few minutes; serve warm.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 18 g, Cholesterol 38.6 mg, Fat 9.2 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 5 g, Sodium 337.3 mg, Sugar 1.4 g

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