Publisher Photo
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 158 calories, 7g fat (3g saturated fat), 33mg cholesterol, 364mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 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
  1. In a small skillet, saute the carrot, celery and onion in butter until tender. Remove from the heat; stir in ham and set aside.
  2. In a large bowl, combine biscuit mix and sugar. Whisk egg and milk; stir into dry ingredients just until moistened. Fold in cheese.
  3. 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.
  4. 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.
Originally published as Deviled Ham Muffins in Quick Cooking September/October 2005, p60

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