Ham cheddar muffins is a simple bread recipe for when you’ve got leftover ham or want a fast bread to serve on a weeknight with a meal or simply anytime. These ham cheddar muffins are made with mayonnaise and with out the addition of eggs. Typically, I run out of eggs and these muffins come to my rescue for a fast repair for bread with a meal. You would double this recipe of lower it in half for one particular person. They’re fantastic served along with your favourite jams and jellies slathered with butter for breakfast together with espresso. Additionally, they’re good reheated within the microwave or oven. You may also wish to check out my recipe for sour cream cornbread muffins.
Ham Cheddar Muffins Elements Wanted:
Shredded cheddar cheese
I appears that after lots of our holidays we now have leftover ham and these muffins are excellent to benefit from the subsequent day. You might also take pleasure in this scrumptious Pineapple Ham Casserole that’s tremendous simple to make and one among our favorites! Additionally these scrumptious Sausage Biscuits are all the time a winner!
“I didn’t have buttermilk available so I substituted 1/2 cup milk blended with 1/2 cup bitter cream (plus about 2 tbsp milk) and it labored positive; I additionally used about 3/4 cup shredded cheese as a result of my household loves cheese. The muffins turned out nice, I can be making this once more and can attempt several types of cooked meats and cheeses for a change-up of flavors. Thanks for a really helpful recipe!” – Molly
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Ham Cheddar Muffins
These Ham Cheddar Muffins are tremendous simple to make and an important addition to any meal.
Servings: 12 muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped cooked ham
- 1/2 cup shredded cheddar cheese
- 1 cup buttermilk
- 1/2 cup mayonnaise
In a big bowl, whisk collectively the flour, baking powder, baking soda, salt, ham and cheese. Pour in milk and add mayonnaise.
Stir with spoon till all elements are moist. Spray a 12 cup muffin tin with cooking spray.
Fill cups with spoonfuls of moist dough. Bake in preheated 425 diploma oven for 15 to twenty minutes.
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