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Zesty Ham and Cheese Muffins

Zesty Ham and Cheese Muffins
I developed this muffin and it has become a favorite of my mother. I often make a batch for the two of us to share. They are great for an on the go breakfast or for a brunch.—Julie Hess, Lititz, Pennsylvania
14 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup minced fresh chives
  • 1 teaspoon baking powder
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon ground mustard
  • 1 egg
  • 1 cup plus 2 tablespoons buttermilk
  • 6 drops hot pepper sauce
  • 1 cup cubed fully cooked ham
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded process cheese (Velveeta)
  • TOPPING:
  • 5 tablespoons shredded Parmesan cheese
  • 3-1/2 teaspoons butter
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine the first eight ingredients. In another
  • bowl, beat the egg, buttermilk and pepper sauce. Stir into dry
  • ingredients just until moistened. Fold in the ham, cheddar cheese
© Taste of Home 2013

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Zesty Ham and Cheese Muffins (continued)

Directions (continued)

  • and process cheese.
  • Fill greased muffin cups three-fourths full. Top each muffin with
  • about 1 teaspoon Parmesan cheese and 1/4 teaspoon butter. Combine
  • the paprika, parsley and pepper; sprinkle over muffins.
  • Bake at 450° for 10-14 minutes or until a toothpick comes out
  • clean. Cool for 5 minutes before removing from pans to wire racks.
  • Serve warm. Refrigerate leftovers. Yield: 14 muffins.
Nutrition Facts: 1 muffin equals 153 calories, 6 g fat (4 g saturated fat), 36 mg cholesterol, 462 mg sodium, 16 g carbohydrate, 1 g fiber, 8 g protein.
© Taste of Home 2013