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Deviled Ham Muffins Recipe

In Yakima, Washington, Roberta Morgan shares her secret filling for these savory muffins. It's a surprising mixture of deviled ham and chopped carrot, celery and onions that makes the yummy muffins hearty and moist. The hand-held recipe is perfect for on-the-go breakfasts or afternoon snacks.

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Deviled Ham Muffins Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

10 15 25

Ingredients

2 tablespoons finely chopped carrot
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
1 tablespoon butter
1 can (4-1/4 ounces) deviled ham spread
2 cups biscuit/baking mix
1 tablespoon sugar
1 egg
2/3 cup whole milk
1/2 cup shredded cheddar cheese

Directions

In a small skillet, saute the carrot, celery and onion in butter until tender. Remove from the heat; stir in ham and set aside.
In a large bowl, combine biscuit mix and sugar. Whisk egg and milk; stir into dry ingredients just until moistened. Fold in cheese.
Fill greased or paper-lined muffin cups three-fourths full. Make an indentation in the center of each muffin; fill with 1 tablespoon ham mixture.
Bake at 400° for 15-17 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 10 muffins.

Nutritional Facts 1 serving (1 each) equals 158 calories, 7 g fat (3 g saturated fat), 33 mg cholesterol, 364 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Deviled Ham Muffins in Quick Cooking September/October 2005, p60

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas