PUT-AN-EGG-IN-IT HAM AND CHEESE CORN MUFFINS
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 jumbo muffins or 12 muffin halves
Number Of Ingredients 17
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, CHEESE & CORNMEAL MUFFINS- MEAL IN A MUFFIN!
An awesome way to use up leftover ham! I like the extra spice of the chili flakes, but they are good omitted as well. If you are using toupee ham, decrease milk to 3/4 cup. Recipe was originally made with white flour and more oil, but I think these are taste just as good- and are healthier too! For an extra bit of vitamins, try adding 1/4 cup chopped broccoli, cauliflower, or mixed veggies. I hope you like them!
Provided by Tomato Sandwich
Categories Lunch/Snacks
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In medium bowl, combine first 8 ingredients, mix well.
- Stir in cheese and make a well in centre of bowl.
- In separate bowl, combine milk and lemon juice, let sit for 5-10 minutes.
- Add eggs to milk mixture and beat slightly, then add oil and ham.
- Pour wet mixture into well in dry ingredients.
- Mix until just moistened.
- Spoon into 16 greased muffin cups.
- Put muffin tray on cookie sheet and pour 2-3 cups water on cookie sheet.
- Bake for 20-25 minutes, or until muffins spring back when touched.
Nutrition Facts : Calories 126.7, Fat 6.5, SaturatedFat 2.5, Cholesterol 36, Sodium 194.5, Carbohydrate 13.2, Fiber 1.6, Sugar 2.5, Protein 4.9
CORNMEAL CHEESE MUFFINS
Cornmeal Cheese Muffins are preferred over a a pan of corn bread at the Dallas, Oregon home of field editor Sherri Gentry. They're moist and tasty.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm
Nutrition Facts : Calories 177 calories, Fat 7g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
HAM AND CHEESE CORNBREAD MUFFINS
From CL October 2009. These were great to freeze and then microwave (about a minute) for breakfast. I was bringing them to work for breakfast and the office smelled so good. I added more cheese and ham cuz that's the way I am.
Provided by Haley K
Categories Quick Breads
Time 38m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 177.5, Fat 4.9, SaturatedFat 0.8, Cholesterol 2.5, Sodium 322.9, Carbohydrate 27.2, Fiber 1.7, Sugar 2.7, Protein 6.7
HAM AND CHEESE MUFFINS
Serve these savory biscuitlike muffins for breakfast, at snack time or along with a hearty bowl of soup. -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 172 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 455mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
HAM AND CHEESE CORN MUFFINS
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
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
More about "ham cheese cornmeal muffins meal in a muffin recipes"
HAM AND CHEESE CORN MUFFINS - COOKED BY JULIE
From cookedbyjulie.com
Ratings 1Calories 195 per servingCategory Appetizer, Breakfast, Side Dish
HAM & CHEESE MORNING MUFFINS - ON-THE-GO EATS …
From plattertalk.com
5/5 (2)Total Time 30 minsCategory BreakfastCalories 209 per serving
- Using large mixing bowl and whisk, combine he flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In separate bowl, combine the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended.
HAM AND CHEESE CORNBREAD MUFFINS - THE CAREFREE …
From thecarefreekitchen.com
4.3/5 (14)Total Time 35 minsCategory Side DishCalories 240 per serving
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and garlic powder and stir until well-mixed.
- In a separate mixing bowl, add the egg and whisk to break it up. Add the milk and butter, and whisk together.
- Add the egg mixture into the flour mixture, and stir with a spatula just until combined. The batter will be slightly lumpy - don't overmix! Add the cheese, ham and green onions and fold in gently.
HAM, CHEESE & CORNMEAL MUFFINS- MEAL IN A MUFFIN! RECIPE
From recipeofhealth.com
Servings 12Calories 201 per servingTotal Time 25 mins
CHEESY HAM AND CORN MINI-MUFFINS - HEALTHY FOOD GUIDE
From healthyfood.com
HAM AND CHEESE CORN MUFFINS RECIPE - RECIPES.NET
From recipes.net
HAM AND CHEESE BREAKFAST MUFFINS RECIPE - SHE …
From shewearsmanyhats.com
HAM AND CORN MUFFINS - THE ORGANISED HOUSEWIFE
From theorganisedhousewife.com.au
HAM AND CHEDDAR CORN MUFFINS - PALATABLE PASTIME
From palatablepastime.com
HAM AND CHEESE MINI CORN MUFFINS - MOM ON TIMEOUT
From momontimeout.com
CLASSIC CORNMEAL MUFFINS | CANADIAN LIVING
From canadianliving.com
HAM & CHEESE CORNBREAD MUFFINS | TASTY KITCHEN: A …
From tastykitchen.com
SAVOURY MUFFINS RECIPE | CHEESY HAM & CORN - BAKE …
From bakeplaysmile.com
CHEDDAR-HAM-CORN MUFFINS - COOK WITH BRENDA GANTT
From cookwithbrendagantt.com
HAM AND CHEESE MUFFINS - UPSTATE RAMBLINGS
From upstateramblings.com
CHRISTMAS HAM & EGG MUFFINS [EASY RECIPE] - AUSTRALIAN EGGS
From australianeggs.org.au
HAM, CHEESE AND CORN SAVOURY MUFFINS - VJ COOKS
From vjcooks.com
THE BEST BREAKFAST RECIPES OF 2023 - MSN
From msn.com
RECIPE: HAM AND CHEDDAR LUNCH BOX MUFFINS | THE …
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love