Ham And Cheddar Corn Muffins Recipes

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



Put-An-Egg-In-It Ham and Cheese Corn Muffins image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 jumbo muffins or 12 muffin halves

Number Of Ingredients 17

Cooking spray, for greasing
9 large eggs
8 tablespoons unsalted butter, 2 tablespoons soft and 6 tablespoons melted
1/2 small onion, finely chopped
1/4 pound ham, finely chopped (about 2/3 cup)
Kosher salt
2 teaspoons fresh thyme leaves
2 1/4 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
Coarsely ground black pepper
1 1/2 cups milk
1/3 cup sour cream
1 1/2 cups shredded sharp Cheddar (about 3 ounces)
1/2 cup finely grated Parmesan

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.

HAM AND CHEESE CORN MUFFINS



Ham and Cheese Corn Muffins image

These are good served with a meal or as a snack. I got the recipe from Diabetic cooking. My husband is a Diabetic.

Provided by Barb G.

Categories     Quick Breads

Time 35m

Yield 9 Muffins

Number Of Ingredients 6

1 package Jiffy corn muffin mix
1/2 cup chopped deli ham
1/2 cup shredded swiss cheese
1/3 cup milk
1 egg
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 400 degrees.
  • Combine muffin mix, ham and cheese in medium bowl.
  • Combine milk, egg and mustard in one cup glass measure.
  • Stir milk mixture into dry ingredients; Mix just until moistened.
  • Fill 9 paper cup-lined muffin cups two-thirds full with batter.
  • Bake 18 to 20 minutes.
  • Remove muffin pan to rack, cool 5 minutes.
  • Serve Warm.

Nutrition Facts : Calories 154.8, Fat 6.1, SaturatedFat 2.4, Cholesterol 32.6, Sodium 380.5, Carbohydrate 19.6, Fiber 1.8, Sugar 5.6, Protein 5.1

HAM AND CHEDDAR MUFFINS



Ham and Cheddar Muffins image

These are so yummy! Great for breakfast or a savory snack anytime of the day. I make these every time I have leftover ham. Sometimes I sauté a little garlic and finely chopped bell peppers with the onions to add even more flavour.

Provided by thepurpleturtle

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

1/4 cup butter
1/2 cup onion, Minced
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
2 eggs
1 cup milk
1 teaspoon Dijon mustard
1 cup ham, Diced
1 cup sharp cheddar cheese (shredded or diced)

Steps:

  • Preheat oven to 375° and lightly grease 12 muffin cups.
  • Sauté onion in butter until soft.
  • In a bowl, combine flour, baking powder, salt, pepper and garlic powder.
  • In another bowl, combine eggs, milk and mustard. Add the sautéed onion, ham and cheese.
  • Stir the wet mixture into the dry mixture just until moistened, don't over stir!
  • Spoon batter into prepared muffin pans and bake in preheated oven for 25-30 minutes. Enjoy!

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